Combine ingredients by whisking, blending, or shaking in a mason jar. For best results, prepare marinade at least one hour before adding protein to allow spices and seasonings to rehydrate. Refrigerate food while marinating. While most marinades should be discarded after use, this Spicy Coconut Thai marinade is special because it 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.

Try this marinade with skirt steak, chicken thighs, or shrimp.