Thai Marinade Recipes

THAI CHICKEN MARINADE

Steps:

• Combine all of the ingredients for the marinade in a medium bowl or a Ziploc bag and mix thoroughly, making sure that the sugar has dissolved.
• Add the chicken and marinate overnight. I find that overnight (or even up to 24 hours) marination gives the chicken optimal flavor.If you are pressed for time, marinate for at least 2 hours. You may also want to make small slits in the meat or make small holes with a fork as this will allow for quicker marinade penetration inside the meat.
• After marination, remove excess marinade from the chicken pieces and grill over direct heat on a grill preheated to about 325F. As there is sugar in the marinade, make sure to keep an eye on the chicken and flip frequently to avoid burning. If using a charcoal grill, grill with a lid on to avoid flareups.

THAI BARBEQUE MARINADE

Steps:

• Whisk together the fish sauce, rice wine, sesame oil, sugar, garlic, ginger, and honey in a small bowl. Marinate meat at least 6 hours or over night before cooking.

THAI GRILLED TOM YUM SHRIMP RECIPE

Steps:

• Gather the ingredients.
• Place the lemongrass, garlic, ginger, chili, cilantro, fish sauce, oil, soy sauce, shrimp paste, lime juice, sugar, and onion in a mini-chopper or food processor and blend to create a smooth paste. (Or you can prepare by hand-simply mince the ingredients well and stir together.)
• Place shrimp and scallops, if using, in a large bowl and pour 1/2 to 3/4 of the marinade over the seafood. Mix, ensuring all the seafood is coated. Reserve any remaining marinade for the side sauce.
• Marinate the shrimp and scallops, if using, 10 to 12 minutes. If using wooden satay sticks, soak them in water in a shallow baking dish for 10 minutes to prevent burning.
• Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Remove the seafood from the marinade. Pour the marinade into a small bowl. Slide the shrimp and scallops onto the prepared skewers.
• Grill the skewers, turning once, about 4 minutes total, or until shrimp are pink and plump and have firmed up. Baste the shrimp the first time you turn them with a little of the reserved marinade.
• If making the side sauce, place reserved marinade from the food processor in a small saucepan over medium heat. Simmer the paste for 30 seconds to 1 minute to warm through. Add the coconut milk , stirring to create a sauce. Taste-test the sauce, adding more sugar if too sour. If too spicy for your taste, add more coconut milk. If too salty, add more lime juice. Add more chili for a spicier sauce.
• Serve the shrimp hot off the grill garnished with cilantro and the warm coconut dipping sauce.

THAI BEEF

Steps:

• Place flank steak in the freezer for 20 minutes.
• Whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
• Remove steak from freezer and slice thinly across the grain. Place steak in a large bowl, pour marinade over steak, and toss to coat. Cover bowl and marinate at room temperature for 1 hour.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line bottom of a broiler pan with foil.
• Lay steak slices in a single layer on the rack of the prepared broiler pan.
• Cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.

THAI MARINADE [STEAK, PORK, CHICKEN OR FISH]

Steps:

• Blend everything in food processor. Use to marinate meat [8 hours or overnight], chicken [4-6 hours], or fish [1-2 hours]. I simply combine the sauce and the meat in a large ziplock bag and put it in the refrigerator for the alloted time. Then it's good to go on the grill. Heat the marinade and serve it on the side. The sauce will taste a little different every time, just because the chilies can be so unpredictable.

THAI BEEF MARINADE FOR BBQ

Steps:

• Blend all the ingredients except for the meat.
• Reserve 1/3 of the total mixture and put it in the refrigerator.
• Put the meat in the rest of the marinade and refrigerate overnight.
• Turn meat on grill every 5 minutes. Should take 20-35 minutes to be grilled.
• Cut meat on the bias and serve with warmed reserved marinade and any juices from cooking.
• Serve at room temperature.

THAI MARINADE FOR PORK CHOPS

Steps:

• Mix all marinade ingredients together.
• Pour over pork chops or pork steaks.
• Marinade for 4-24 hours.
• Broil or grill as usual.

COCONUT THAI MARINADE

Steps:

• In a blender or food processor, puree ingredients until smooth, about 30 seconds. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Add marinade; rub gently into meat. Cover; refrigerate for time specified below, turning meat occasionally.
• Before cooking, remove meat from refrigerator and let it come to a cool room temperature. Cook as desired, basting occasionally with marinade during the first half of cooking.

THAI MARINADE

Steps:

• In a small bowl, whisk together lime juice, unsweetened coconut milk, grated shallot, fresh cilantro and chili paste. Serve with meat of your choice.

THAI BEEF MARINADE

Steps:

• Combine all the chilies and the chipotle peppers in a food processor and process until finely chopped. Add the remaining ingredients and process until puréed into a paste.