Aromatic Curry Marinade

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Aromatic Curry Marinade

▪2lb/1kg boneless skinless chicken thighs

▪25g (1 1/2T) unsalted peanut butter

▪40g (about ¼ of a medium) red onion, roughly chopped

▪15g (3 large cloves) garlic

▪2g (2/3t tsp) ground turmeric

▪5g (2 1/3t) curry powder

▪40g (2 1/2T) fish sauce

▪25g lime juice (about 1 lime)

▪15-20g (1T) fresh ginger, grated

▪40g (2 1/2T) brown sugar

▪30g (2T) neutral oil (e.g., avocado oil)

Blender Method:

• Add all ingredients to blender jar and blend until smooth, about 1 minute depending on your blender.

By Hand:

1. Grate the red onion on a box grater and the garlic and ginger with a microplane.

2. Add the grated onion, garlic, and ginger to a bowl and stir in the the rest of the ingredients until well combined.

Instructions:

1. this marinade on meats like boneless skinless chicken thighs, shrimp, or tofu. Salt the meat (about 5g/1tsp per pound), allow to sit for 10 min

2. Add half the sauce, toss to coat and marinate for 20-30 min in the fridge.

3. If using chicken thighs, grill on a hot gril for 5-6 minutes per side OR cook in the oven under a high broiler for 5 min per side until cooked through and beginning to char.

4. Rest for a couple of minutes before brushing on some of the reserved marinade.