From the kitchen
Coconut Lime Marinade
A bright marinade for chicken or tofu made from coconut milk, lime juice, cilantro, and garlic.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1 cup Canned Coconut Milk, well shaken
- Juice and Zest of 2 Limes
- 3 cloves Garlic, minced
- 1/4 cup Fresh Cilantro, chopped
- 1 tbsp Fish Sauce or Soy Sauce
- 1 tbsp Brown Sugar
Method
- Whisk the coconut milk, lime juice and zest, garlic, cilantro, fish sauce, and brown sugar together in a bowl.
- Reserve a few tablespoons for basting, if desired, before adding raw protein.
- Add chicken or tofu to the remaining marinade, coating thoroughly.
- Cover and refrigerate 2 to 8 hours.
- Grill or pan-sear the marinated protein until cooked through, basting with reserved marinade partway through cooking.
Kitchen note
Keep this marinade refrigerated the whole time it's working — the lime juice will slowly begin to break down the coconut milk's fat the longer it sits, so don't push much past the 8-hour mark.
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