FOR GRILLED DISHES
We find this marinade nice for chicken breasts and perfect for chicken satay. If you want to baste while grilling, set aside one-third of the marinade and mix it with an equal amount of pineapple juice.
The Curried Coconut Milk Marinade is a delightful fusion of flavors that brings a taste of Southeast Asia to your poultry dishes. This marinade recipe combines the creamy richness of coconut milk with the vibrant notes of lemongrass and the aromatic depth of curry powder. The result is a tantalizing blend of ingredients that work together to create a unique and exotic taste profile.
Coconut milk forms the base of this marinade, lending a velvety texture and a subtle sweetness to the mix. The tender lemongrass, once chopped and bruised, releases its citrusy and herbal aroma, infusing the marinade with a refreshing tang. The palm sugar, or alternatively brown sugar, introduces a nuanced caramel undertone that complements the richness of the coconut milk.
Shallots, with their mild onion flavor, add depth and a gentle bite to the marinade. The curry powder brings a medley of spices, contributing warmth and complexity. Finally, a touch of kosher salt enhances the overall balance of flavors.
When applied to poultry, this marinade works wonders. The coconut milk helps tenderize the meat while also acting as a carrier for the aromatic spices and herbs. As the poultry soaks in the marinade, it absorbs the flavors, resulting in a dish that’s not only succulent and juicy but also infused with the captivating tastes of Southeast Asia.
Whether you’re grilling, roasting, or cooking poultry in various ways, the Curried Coconut Milk Marinade adds a layer of complexity and a touch of tropical flair to your culinary creations. It’s a versatile and exciting option for elevating your poultry dishes, making them an instant hit at the table.
MAKES: ABOUT 2 CUPS
INGREDIENTS:
- 14- to 15-ounce can unsweetened coconut milk
- 2 tablespoons chopped tender lemongrass, bruised with the side of a chef’s knife to release more flavor
- 2 tablespoons palm sugar or packed brown sugar
- 2 shallots, minced
- 2 teaspoons curry powder
- 1½ teaspoons kosher salt or coarse sea salt
INSTRUCTIONS:
- In a bowl or a large zipper-lock plastic bag, mix together the unsweetened coconut milk, chopped lemongrass, palm sugar (or brown sugar), minced shallots, curry powder, and kosher salt. Combine the ingredients well to ensure even distribution of flavors. Use the marinade within a few hours for the best flavor.
- Place the poultry in the marinade, ensuring that the marinade covers the poultry well. Massage the marinade over and under the skin of the poultry to allow the flavors to penetrate. Let the seasoned poultry sit for at least 30 minutes at room temperature. Alternatively, you can wrap or cover the poultry and refrigerate it for a few hours to let the flavors develop further.
SPICING TIP:
- Palm sugar is a traditional ingredient in many tropical cuisines, derived from the sap of sugar or date palms. It adds a toasty, almost caramelized undertone to dishes. You can find it in the form of hard tan to brown cakes or in jars. It’s available at Latin American or Indian markets, as well as online sources. When used in this marinade, palm sugar will soften in the coconut milk, adding its distinctive flavor to the mixture.
