As you might have guessed my cooking tends to favour Thai flavours and this marinade is no different!
I made this marinade at christmas and my kids even liked it…but I must admit for a three, five and seven yr old we are very lucky as we have gradually heat things up on them, but this can be as spicy or mild as you want to make it. The beauty of this marinade is that you only need to coat in the paste just before cooking, although you can marinade for longer just make sure that the lime/lemon juice is added at the cooking stage or else it will start to ‘cook’ during the marinade process.
1 small block Palm sugar (mine was 50g cut in quarters)
1 large Stem Lemon Grass
2 Pair Kaffir Lime leaves finely Sliced (I used scissors and snipped them into the bowl)
2 Coriander roots
4 good size cloves of Garlic
1 lge Red Chilli
20g Chilli paste
40g Fish sauce
10g Olive Oil
1 tsp Chilli Oil
1/2 Lemon Squeezed or a Lime (can use some zest peel in stage one for additional lemon zing)
First mill the palm sugar ( and zest if using) speed 9, 10 secs.
Add the next 5 ingredients in the bowl (up to chilli paste) 7 Sec , speed 7.
Add remaining ingredients, blend Speed 9, 10 – 30 seconds depending on texture I made it quite fine for the kids.
Pour marinade over your chicken or fish what ever meat you want to try it with…I used chicken portions in the picture which I baked in the oven for 45 mins and served with steamed corn and a coriander and spinach salad. I actually preferred it with the diced chicken we served at xmas marinaded for 10 mins then quickly BBQ ‘d or pan fried.
I think this marinade will have scope for use in other dishes but yet to try it out so maybe a future edit or post to come!