Ingredients
1/2 cup unsweetened coconut milk
1/2 cup loosely packed fresh cilantro
1/4 cup Asian fish sauce
4 garlic cloves, coarsely chopped
2 tablespoons freshly grated ginger
Juice of 1 lime
1 tablespoon sugar
1 small red chile, coarsely chopped
Preparation
In a blender or food processor, puree ingredients until smooth, about 30 seconds. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Add marinade; rub gently into meat. Cover; refrigerate for time specified below, turning meat occasionally.
Before cooking, remove meat from refrigerator and let it come to a cool room temperature. Cook as desired, basting occasionally with marinade during the first half of cooking.
•Shellfish: 20 minutes•Cheese, tofu, and vegetables: 30 minutes•Thin and flaky fish fillets: 30 minutes•Thick and fatty fish fillets: 1 hour•Beef, chicken, game, lamb, and pork: 6 to 24 hours
