Best 9 Thai Marinade Recipes

THAI BARBEQUE MARINADE

Steps:

• Whisk together the fish sauce, rice wine, sesame oil, sugar, garlic, ginger, and honey in a small bowl. Marinate meat at least 6 hours or over night before cooking.

TERIYAKI THAI CHICKEN MARINADE

Steps:

• Combine all ingredients, mixing well. Marinate chicken* for 4 hours or overnight. Grill following your favorite method.

THAI MARINADE [STEAK, PORK, CHICKEN OR FISH]

Steps:

• Blend everything in food processor. Use to marinate meat [8 hours or overnight], chicken [4-6 hours], or fish [1-2 hours]. I simply combine the sauce and the meat in a large ziplock bag and put it in the refrigerator for the alloted time. Then it's good to go on the grill. Heat the marinade and serve it on the side. The sauce will taste a little different every time, just because the chilies can be so unpredictable.

THAI SATAY - MARINADE

Steps:

• Cut meats thin to fit on skewers later.
• Combine ingredients and marinade meat overnight or 1 - 2 hours in a vacuum bowl.
• Place meat on skewers and cook over open flame (BBQ).

BAKED SALMON WITH THAI MARINADE

Steps:

• Preheat oven to 400.
• In a small bowl, mix all ingredients except fish.
• Place fish in a shallow pan. Spoon marinade over fillets.
• Marinade for at least an hour.
• Bake 15 minutes or done to your liking (can turn fish over halfway through cooking).

THAI BARBECUE MARINADE

Steps:

• Place all ingredients in food processor and mix, or in a bowl using a whisk.
• Pour over meat of your choice and marinate, refrigerated, overnight (or at least 6 hours).

THAI MARINADE

Steps:

• In a small bowl, whisk together lime juice, unsweetened coconut milk, grated shallot, fresh cilantro and chili paste. Serve with meat of your choice.

THAI PESTO MARINADE FOR GRILLING

Steps:

• With a mortar and pestle, grind together ground peppercorns and garlic. Add cilantro and work into a paste. Stir in soy sauce (or fish sauce) and vegetable oil until evenly mixed. This may, also, be done in a small food processor or food grinder. Keeps up to 4 days.
• In a 1-gallon ziplock bag, combine marinade and chicken, pork or fish pieces, messaging to evenly coat; chill 1-2 hours or overnight. Please, don't forget to season with salt before grillling.
• For a compatible dipping sauce, see recipe #457035.

BEEF STEAK IN THAI MARINADE

Steps:

• Trim fat from meat. Place meat in a plastic bag set in a shallow dish. For marinade, in a blender container or food processor bowl combine coconut milk, lemongrass or lemon peel, lime juice, fish sauce or soy sauce, red curry paste, and sugar; cover and blend or process till smooth. Pour marinade over meat. Close bag; refrigerate for 4 to 24 hours, turning bag occasionally. Drain steaks, reserving marinade. Grill the steak on the grill rack of an uncovered grill directly over medium-hot coals for 12 to 15 minutes or to desired doneness and turning once and brushing once with reserved marinade halfway through. Discard any marinade. Remove steak from grill; let stand for 5 minutes. Thinly slice meat across the grain. Nutrition facts per serving: 237 cal., 12 g total fat (6 g sat fat), 77 mg chol., 210 mg sodium, 3 g carbo., 0 g fiber, 26 g pro. Daily Values: 3% vit A, 2% vit C, 1% calcium, 20% iron. Pot-luck tip: Keep the meat soaking in the marinade as you transport it on ice. Then grill the meat just before everyone gathers to eat. Remember to pack a long-handled brush (to brush on the marinade as the meat cooks), long-handled tongs, and a sharp knife.