Coconut and Lemongrass Marinade |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 5 |
|
Sunset August 2010 Ingredients:
1 stalk lemongrass, ends trimmed, quartered |
2 large shallots, peeled |
3 red fresno chiles or 3 red jalapenos, stemmed |
2 thick slices fresh ginger |
2 garlic cloves, crushed |
1 teaspoon kosher salt |
1 (14 ounce) can coconut milk |
2 limes, juice and zest of |
Directions:
1. Whirl lemongrass in a food processor until finely chopped. Add shallots, chiles, ginger, and garlic and whirl until minced.
2. Put lemongrass mixture in a nonreactive baking dish and whisk in salt, coconut milk, and lime juice and zest.
|
|