Coconut and Lemongrass Marinade

Sunset August 2010

• Ready In: 10 mins
• Yields: 1 batch

Ingredients

• 1  stalk lemongrass, ends trimmed, quartered
• 2  large shallots, peeled
• 3  red fresno chiles or 3  red  jalapenos, stemmed
• 2  thick slices fresh ginger
• 2  garlic cloves, crushed
• 1  teaspoon kosher salt
• 1 (14 ounce) can coconut milk
• 2  limes, juice and zest of

Directions

1. Whirl lemongrass in a food processor until finely chopped. Add shallots, chiles, ginger, and garlic and whirl until minced.
2. Put lemongrass mixture in a nonreactive baking dish and whisk in salt, coconut milk, and lime juice and zest.