Coconut and Lemongrass Marinade
Photo: Iain Bagwell; Styling: Rand Mon
This marinade is perfect for seafood. Marinate at least 4 hours and up to 1 day, covered and chilled.
How to Make It
Step 1
1
Whirl lemongrass in a food processor until finely chopped. Add shallots, chiles, ginger, and garlic and whirl until minced.
Step 2
2
Put lemongrass mixture in a nonreactive baking dish and whisk in salt, coconut milk, and lime juice and zest. Add seafood and turn to coat.
Ingredients
1 stalk lemongrass, ends trimmed, quartered
2 large shallots, peeled
3 red Fresno chiles or red jalapeños, stemmed
2 thick slices fresh ginger
2 garlic cloves, crushed
1 teaspoon kosher salt
1 can (14 oz.) coconut milk
Juice and zest of 2 limes
Directions
Step 1
1
Whirl lemongrass in a food processor until finely chopped. Add shallots, chiles, ginger, and garlic and whirl until minced.
Step 2
2
Put lemongrass mixture in a nonreactive baking dish and whisk in salt, coconut milk, and lime juice and zest. Add seafood and turn to coat.
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