If you’re in the mood for the flavors of Thai green curry on a summer day when it’s too hot for a steaming bowl of stew, try this marinade. You can use purchased Thai green curry paste blended with coconut milk and a bit of fish sauce as a shortcut. Galangal is similar to ginger in appearance but has a menthol-like flavor that’s key to green curry. It is available at Southeast Asian markets, as is shrimp paste.
TOOLS: blender • 1-gallon zip-top bag
YIELD: about 1¼ cups (enough for 6 to 10 servings)
| ⅔ | CUP COCONUT MILK |
| 2 | TABLESPOON FISH SAUCE |
| 2 | STRIPS LIME ZEST |
| 1 | TABLESPOON FRESHLY SQUEEZED LIME JUICE |
| ¼ | TEASPOON SHRIMP PASTE |
| 6 | LARGE FRESH THAI BASIL LEAVES |
| 1 | SHALLOT, SLICED |
| 2 | TABLESPOONS SLICED LEMONGRASS (SEE [>]) |
| 2 | TEASPOONS MINCED GALANGAL |
| 2 | GARLIC CLOVES, SLICED |
| 2 | TABLESPOONS MINCED CILANTRO STEMS |
| 2 TO 3 | THAI GREEN CHILES, SLICED |
| 2 | TABLESPOONS PACKED LIGHT BROWN SUGAR |
| ½ | TEASPOON CORIANDER SEEDS, TOASTED AND GROUND |
| ¼ | TEASPOON CUMIN SEEDS, TOASTED AND GROUND |
| ⅛ | TEASPOON WHITE PEPPERCORNS, TOASTED AND GROUND |
COMBINE the coconut milk, fish sauce, lime zest, lime juice, shrimp paste, basil, shallot, lemongrass, galangal, garlic, cilantro, chiles, brown sugar, coriander, cumin, and white pepper in a blender and blend until smooth.
SUGGESTED USES: boneless, skinless chicken thighs, pork chops, or tofu (marinated 2 hours to overnight) or shrimp or sea scallops (marinated 20 to 45 minutes), grilled
FOR 10 SERVINGS, combine the Thai Green Curry Marinade and 20 boneless, skinless chicken thighs (about 4 ounces each) in a 1-gallon zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.
Set the bag aside at room temperature for about half an hour. Remove the chicken from the marinade, pat dry with paper towels, then grill, covered, on an oiled grill grate over direct medium heat until just cooked through, 12 to 14 minutes, turning once. The chicken will be firm to the touch and the juices will run clear when it is just cooked through. Tent the chicken with foil and let rest for 5 to 10 minutes before serving.
Serve these chicken thighs with grilled eggplant, green bell pepper, and red onion slices on a bed of jasmine rice.