Red curry and coriander marinade
( MAKES 1 cup )
Photo by Babiche Martens
With a hint of spice, this red curry mix will complement any fish you may catch over the holidays. It’s also good to smother over boneless chicken thighs before cooking them on a barbecue.
- In a small bowl combine the red curry paste, ginger, brown sugar, sesame oil, lime and fish sauce. If using immediately, add the coriander.
- Marinate the prawns in 2 tablespoons of mixture for at least 20 minutes. Cook on a barbecue at a medium heat and serve with a squeeze of lime.
More marinades from Angela