New This Month

Coconut Thai Marinade

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

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

Source: Martha Stewart Living, July 2003


  • 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


  1. 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.

  2. 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.

Cook's Notes

Marinating times:

•Shellfish: 20 minutes
•Cheese, tofu, and vegetables: 30 minutes
•Thin and flaky fish fillets: 30 minutes
•Thick and fatty fish fillets: 1 hour
•Beef, chicken, game, lamb, and pork: 6 to 24 hours

Reviews Add a comment