Spicy Coconut Thai Marinade
Spicy Coconut Thai Marinade is a simple way to add big flavor to meat, fish, or veggies. Easily combine ingredients by whisking, blending, or shaking in a mason jar.
Try Spicy Coconut Thai Marinade with skirt steak, chicken thighs, or shrimp. 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.
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
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. Yields 10 to 11 ounces.
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