Marinades Trio: Spicy Coconut Thai
6 oz full fat coconut milk (unsweetened)
2 oz fresh lime juice
1 oz soy sauce
2 Tbsp Kimchi Seasoning
2 Tbsp Coconut Thai Spice Blend
2 Tbsp Golden Monk Fruit
1 tsp kosher salt
2 oz fresh lime juice
1 oz soy sauce
2 Tbsp Kimchi Seasoning
2 Tbsp Coconut Thai Spice Blend
2 Tbsp Golden Monk Fruit
1 tsp kosher salt
Combine ingredients by whisking, blending, or shaking in a mason jar. For best results, prepare marinade a minimum of one hour before adding protein to allow spices and seasonings to rehydrate. Refrigerate food while marinating.
Discard marinade after use. Or this can be reduced into a sauce, if desired. Here’s how:
After removing the marinated protein, pour Spicy Coconut Thai marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2 to 3 minutes. Use to baste the protein during cooking or serve alongside cooked protein as a sauce.
Discard marinade after use. Or this can be reduced into a sauce, if desired. Here’s how:
After removing the marinated protein, pour Spicy Coconut Thai marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2 to 3 minutes. Use to baste the protein during cooking or serve alongside cooked protein as a sauce.