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Aromatic Curry Marinade

This is one of my favorite meat marinades I've ever made. It is packed with sweetness, acidity, umami, and all of these play so well off of the aromatics.
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Ingredients 

AROMATIC CURRY MARINADE

  • 2 lb boneless skinless chicken thighs, 1kg
  • 25 g unsalted peanut butter, 1 1/2T
  • 40 g about ΒΌ of a medium red onion, roughly chopped
  • 15 g cloves garlic, 3 large
  • 2 g ground turmeric, 2/3t tsp
  • 5 g curry powder, 2 1/3t
  • 40 g fish sauce, 2 1/2T
  • 25 g lime juice, about 1 lime
  • 15-20 g fresh ginger, grated, 1T
  • 40 g brown sugar, 2 1/2T
  • 30 g neutral oil (e.g., avocado oil), 2T

Instructions 

BLENDER METHOD:

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

BY HAND:

  • Grate the red onion on a box grater and the garlic and ginger with a microplane.
  • Add the grated onion, garlic, and ginger to a bowl and stir in the the rest of the ingredients until well combined.

INSTRUCTIONS:

  • 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.
  • Add half the sauce, toss to coat and marinate for 20-30 min in the fridge.
  • 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.
  • Rest for a couple of minutes before brushing on some of the reserved marinade.
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