Coconut Lemongrass Marinade

Coconut Lemongrass Marinade

Fragrant lemongrass and rich coconut milk combine into a tangy, aromatic marinade.

Total 15 min Makes 16 oz Calories 70/serving

Dietary

Pescatarian, Dairy free, Halal

Allergens

Fish, Soy

This marinade blends coconut milk with lemongrass, garlic, and lime for a fragrant base that tenderizes chicken, pork, or shrimp while infusing it with Southeast Asian flavor. It works well for grilling or roasting and comes together quickly with a blender or food processor.

Ingredients

  • 1 cup coconut milk
  • 3 stalks lemongrass, tender inner parts, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon soy sauce
  • 1 shallot, chopped
  • 1 red Thai chile, sliced (optional)
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon black pepper

Method

  1. Trim the tough outer layers from the lemongrass stalks and finely chop the pale, tender inner portions.

  2. Combine the coconut milk, lemongrass, garlic, ginger, fish sauce, brown sugar, lime juice, soy sauce, shallot, chile, turmeric, and black pepper in a blender or food processor.

  3. Blend on high speed until the mixture is mostly smooth with fine flecks of lemongrass remaining, about 1 minute.

  4. Taste and adjust with additional lime juice, fish sauce, or sugar as needed.

  5. Pour over chicken, pork, shrimp, or tofu in a resealable bag or shallow dish, coating evenly, then cover and refrigerate to marinate.

  6. Remove protein from the marinade, discarding the excess, and cook by grilling, roasting, or pan-searing as desired.

Rate this recipe

★ 4.4 (1)

Coconut Lemongrass Marinade

This marinade blends coconut milk with lemongrass, garlic, and lime for a fragrant base that tenderizes chicken, pork, or shrimp while infusing it with Southeast Asian flavor. It works well for grilling or roasting and comes together quickly with a blender or food processor.

15 min 16 oz 70 cal

Ingredients

  • 1 cup coconut milk
  • 3 stalks lemongrass, tender inner parts, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon soy sauce
  • 1 shallot, chopped
  • 1 red Thai chile, sliced (optional)
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon black pepper

Method

  1. 1

    Trim the tough outer layers from the lemongrass stalks and finely chop the pale, tender inner portions.

  2. 2

    Combine the coconut milk, lemongrass, garlic, ginger, fish sauce, brown sugar, lime juice, soy sauce, shallot, chile, turmeric, and black pepper in a blender or food processor.

  3. 3

    Blend on high speed until the mixture is mostly smooth with fine flecks of lemongrass remaining, about 1 minute.

  4. 4

    Taste and adjust with additional lime juice, fish sauce, or sugar as needed.

  5. 5

    Pour over chicken, pork, shrimp, or tofu in a resealable bag or shallow dish, coating evenly, then cover and refrigerate to marinate.

  6. 6

    Remove protein from the marinade, discarding the excess, and cook by grilling, roasting, or pan-searing as desired.