Soak up Thai flavor with chef's marinade
By Wanda A. Adams
Advertiser Food Editor
Chef Khamtan Tanhchaleun uses this marinade as a base for two dishes, Thai barbecued chicken or beef with curry sauce, and chicken or beef satay skewers. The chef actually uses a soup spoon for measuring these ingredients, which is roughly equivalent to a heaping or generous tablespoon.
- 2 ounces water
- 4 ounces shoyu
- 2 heaping tablespoons sugar
- 2 generous tablespoons Thai-style fish sauce
- 1 1/2 heaping tablespoons chopped cilantro stems (Chinese parsley)
- 1/2 heaping tablespoon garlic, chopped
- 1 heaping tablespoon lemon grass, very finely chopped
- 2 generous tablespoons sesame oil
Combine. Marinate chicken or beef pieces at least one hour (may be kept overnight in refrigerator).
Remove pieces from marinade and grill over hot coals or broil in oven until done (juices run clear). Cooking time will be less if pieces are boneless; be careful not to overcook meat.
Serve hot, drizzled with red curry sauce (recipe follows).
Thai Red Curry Sauce
- 2 tablespoons peanut oil
- 2 heaping tablespoons shallots
- 2 heaping tablespoons garlic
- 2 tablespoons lemon grass
- 4 stems cilantro (Chinese parsley)
- 1 tablespoon red curry paste
- 10 ounces coconut milk
- 2 kaffir lime leaves
- 1 sprig thyme*
- 1 quart whipping cream
- 4 generous tablespoons fish sauce
- 1/2 tablespoons white pepper
Heat peanut oil in saute pan and saute shallots, garlic and lemon grass. Add cilantro, curry paste and coconut milk and simmer 2 minutes. Add kaffir lime leaves, thyme, curry paste, cream, fish sauce and pepper and simmer 10-15 minutes. Blend and keep warm until serving time.
* Use the thyme leaves; strip them off the stem by running two fingers down the stem in the opposite direction from their growth.
To make a satay marinade, just add a few ingredients to the Thai marinade above.
- 1 recipe Thai marinade (above)
- 8 ounces coconut milk
- 2 ounces curry powder
- 1/2 ounce ground cumin
- 1-2 pounds boneless chicken or beef or shrimp*
Marinate at least an hour or overnight in refrigerator. Place on bamboo skewers that have been soaked in water (so they don't readily burn). Grill over open fire or under broiler in oven just until done.
Serve with peanut sauce (commercial sauce, or make a simple one by combining 1/4 cup peanut butter, 2 tablespoons each of maple syrup, teriyaki sauce and warm water, and a pinch of ground ginger).
*Chicken or beef should be cut into 1-inch chunks. Shrimp should be shelled, though tails may be left on.