Anytime I see lemongrass marinade or sauce, I have to have it! Whether it’s with chicken, shrimp or my personal favorite, red meat, I cannot get enough of it! This recipe can be used as both a marinade and sauce, which gives me lots of options to work with.
Yield: 2 1/4 cups
Preparation time: 20 minutes
Cook Time: N/A
1, 13 1/2 ounce can reduced-fat unsweetened coconut milk, like Thai Kitchen
2 medium size shallots, minced (approximately 1/4 cup)
1 garlic clove, minced (approximately 1 1/2 teaspoons)
1 teaspoon minced ginger
2 lemongrass stalks, bottom end only, cut in half lengthways then finely chopped (approximately 1/4 cup)
2 tablespoons lime juice, from approximately 2 juicy limes
1 tablespoon light brown sugar
2 teaspoons fish sauce
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1/2 teaspoon chili powder, if desired
kosher salt, as desired
1. In a medium size bowl, add coconut milk, shallots, garlic, ginger, lemongrass, lime juice, brown sugar, fish sauce, soy sauce, rice wine vinegar, chili powder (if desired), and kosher salt. Whisk until combined and adjust seasoning to taste with salt. If time allows, allow to sit in the refrigerator for 1 hour before use.
Kitchen Note: For a little extra “heat”, finely mince 1 de-seeded jalapeno.