Lemongrass Tamarind Marinade

Lemongrass Tamarind Marinade

A tangy, aromatic marinade balancing fragrant lemongrass with sour tamarind and a touch of sweetness.

Total 25 min Makes 16 oz Calories 45/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Fish

This marinade pairs the citrusy brightness of fresh lemongrass with the tangy depth of tamarind pulp, rounded out by garlic, fish sauce, and palm sugar. It works well on chicken, pork, beef, or shrimp before grilling or roasting, and reflects flavor profiles common in Southeast Asian cooking. Let proteins soak in it for a few hours to absorb the sour-sweet-savory balance before cooking.

Ingredients

  • 3 stalks lemongrass, tough outer layers removed, minced
  • 1/4 cup tamarind pulp
  • 1/2 cup hot water
  • 4 cloves garlic, minced
  • 2 tablespoons shallot, minced
  • 3 tablespoons fish sauce
  • 3 tablespoons palm sugar, grated
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon red chili flakes
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. Soak the tamarind pulp in hot water for 10 minutes, mashing occasionally with a fork to break it apart.

  2. Strain the tamarind mixture through a fine mesh sieve into a bowl, pressing with a spoon to extract the pulp and discarding the fibers and seeds.

  3. In a small saucepan over medium heat, warm the vegetable oil and add the minced lemongrass, garlic, and shallot, stirring frequently until fragrant and slightly softened, about 3 minutes.

  4. Stir in the strained tamarind liquid, fish sauce, palm sugar, turmeric, chili flakes, and black pepper, and simmer gently until the sugar dissolves and the mixture thickens slightly, about 2 minutes.

  5. Remove from heat and let the marinade cool to room temperature before using.

  6. Pour the cooled marinade over meat, poultry, or seafood in a bowl or resealable bag, coating evenly, and refrigerate for at least 2 hours or up to overnight before cooking.

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    Lemongrass Tamarind Marinade

    This marinade pairs the citrusy brightness of fresh lemongrass with the tangy depth of tamarind pulp, rounded out by garlic, fish sauce, and palm sugar. It works well on chicken, pork, beef, or shrimp before grilling or roasting, and reflects flavor profiles common in Southeast Asian cooking. Let proteins soak in it for a few hours to absorb the sour-sweet-savory balance before cooking.

    25 min 16 oz 45 cal

    Ingredients

    • 3 stalks lemongrass, tough outer layers removed, minced
    • 1/4 cup tamarind pulp
    • 1/2 cup hot water
    • 4 cloves garlic, minced
    • 2 tablespoons shallot, minced
    • 3 tablespoons fish sauce
    • 3 tablespoons palm sugar, grated
    • 1 tablespoon vegetable oil
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon red chili flakes
    • 1/4 teaspoon black pepper, freshly ground

    Method

    1. 1

      Soak the tamarind pulp in hot water for 10 minutes, mashing occasionally with a fork to break it apart.

    2. 2

      Strain the tamarind mixture through a fine mesh sieve into a bowl, pressing with a spoon to extract the pulp and discarding the fibers and seeds.

    3. 3

      In a small saucepan over medium heat, warm the vegetable oil and add the minced lemongrass, garlic, and shallot, stirring frequently until fragrant and slightly softened, about 3 minutes.

    4. 4

      Stir in the strained tamarind liquid, fish sauce, palm sugar, turmeric, chili flakes, and black pepper, and simmer gently until the sugar dissolves and the mixture thickens slightly, about 2 minutes.

    5. 5

      Remove from heat and let the marinade cool to room temperature before using.

    6. 6

      Pour the cooled marinade over meat, poultry, or seafood in a bowl or resealable bag, coating evenly, and refrigerate for at least 2 hours or up to overnight before cooking.