Coconut Thai Marinade Recipes

THAI COCONUT MARINATED CHICKEN

Thai Coconut Marinated Chicken image

Recipe video above. Chicken infused in a gorgeous Thai coconut marinade which infuses with flavour and adds buttery richness from the coconut milk. MARINATING TIME: 24 - 48 hours.

Provided by Nagi

Categories Main

Time 25m

Number Of Ingredients 20

Ingredients

1 tsp garlic (, minced)
1 tsp ginger (, minced)
1 tsp chilli (, finely chopped (or paste is fine), adjust quantity to taste (Note 2))
1 lemongrass (OR paste) (, white part only, finely chopped(Note 3))
1 1/2 tsp coriander powder
3/4 tsp tumeric powder
1/2 tsp curry powder ((any is fine))
1 tbsp brown sugar
2 1/2 tbsp fish sauce ((sub soy))
3/4 cup coconut milk ((full fat please!))
750 g - 1 kg / 1.5 - 2 lb chicken thigh fillets (, skinless and boneless (Note 4))
Oil for cooking
1/2 cup coconut milk
1 tbsp peanut butter, smooth
2 tbsp Hoisin Sauce
1 1/2 tbsp lime juice
1 garlic clove (, minced)
1/2 tsp chilli paste or fresh chilli (, adjust to taste)
Finely chopped coriander / cilantro and more chilli (, for garnish)
Lime wedges ((highly recommended))

Steps:

Mix marinade in a large bowl. Add chicken and mix. Cover with cling wrap and marinate in the fridge for 24 - 48 hours (can't skip marinating for this recipe).
Brush BBQ with oil, or heat 1 tbsp in a skillet (I used a skillet). Use Medium heat - or Medium Low if your stove/BBQ runs hot (otherwise marinade may burn).
Remove chicken from marinade, shaking off excess. Cook the first side for around 5 minutes or until caramelised and golden. Turn then cook the other side for 4 minutes until caramelised.
BAKING: See Note 4.
Transfer chicken to serving plate, cover loosely with foil and rest for 5 minutes. Garnish with coriander / chilli if desired, and serve with lime wedges and Sauce.

Nutrition Facts : ServingSize 248 g, Calories 436 kcal

COCONUT THAI MARINADE

Coconut Thai Marinade image

This beautiful bright-green marinade is piquant and creamy. Its distinctive flavors are enhanced when grilled.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 1 cup, enough for 2 pounds chicken, fish, or shellfish

Number Of Ingredients 8

Ingredients

1/2 cup unsweetened coconut milk
1/2 cup loosely packed fresh cilantro
1/4 cup Asian fish sauce
4 garlic cloves, coarsely chopped
2 tablespoons freshly grated ginger
Juice of 1 lime
1 tablespoon sugar
1 small red chile, coarsely chopped

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 COCONUT SAUCE

Thai Coconut Sauce image

Source: Stanford's Restaurant & Bar, Citrus Heights, California. I found this on the internet and am posting to try

Provided by abloom69

Categories Sauces

Time 10m

Yield 1 litre

Number Of Ingredients 10

Ingredients

3 cups barbecue sauce
3/4 cup soy sauce
8 ounces creamy peanut butter
1/4 cup rice wine vinegar
2 tablespoons hot chili oil
2 tablespoons ground ginger
8 (14 ounce) cans coconut milk
1 cup granulated sugar
1/4 cup ginger puree
4 teaspoons cayenne pepper

Steps:

Combine ingredients and blend well.
Refrigerate.
Use as a curry sauce for shrimp, pork, chicken etc.

Nutrition Facts : Calories 9348, Fat 727.9, SaturatedFat 548.9, Sodium 20978.3, Carbohydrate 645, Fiber 101.8, Sugar 460.7, Protein 189.4

THAI COCONUT CURRY

Thai Coconut Curry image

This coconut curry is the result of several attempts to replicate my favorite Thai diner's curry. It makes for a colorful presentation and looks like you worked a lot longer and harder than you did! Serve over sticky white rice.

Provided by Suzy

Time 35m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon peanut oil
2 tablespoons finely chopped lemon grass
2 tablespoons finely chopped fresh ginger
2 cloves garlic, finely chopped
1 cup light coconut milk
1 pound medium shrimp, peeled and deveined, tails left on
¼ cup diced red bell pepper
¼ cup chopped fresh cilantro, divided
2 stalks green onion, thinly sliced
2 tablespoons lime juice
1 teaspoon fish sauce
1 teaspoon soy sauce
1 teaspoon sweet red chili sauce, or to taste
1 pinch white sugar
2 cups warm cooked rice

Steps:

Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
Serve curry over warm rice and garnish with remaining cilantro.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 27.7 g, Cholesterol 172.6 mg, Fat 10 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 4.1 g, Sodium 389.3 mg, Sugar 1.5 g

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