Name: Balinese Coconut Turmeric Marinade | Marion's Kitchen
Prep time: 10 min
Cook time: 5 min
Yield: Makes about 1 cup
Ingredients: 6 small Asian red shallots, roughly chopped; 1 stalk lemongrass, pale part finely chopped; 6 garlic cloves, roughly chopped; 1 large mild red chilli, roughly chopped; 2cm (0.8 inch) piece ginger, roughly chopped; 2 tbsp fish sauce; 1 tsp sea salt; 1 tsp shrimp paste; 1 tsp ground coriander seeds; 1 tsp turmeric; 1 tsp brown sugar; ¼ cup coconut milk

Balinese Coconut Turmeric Marinade

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If you can’t get hold of my Marion’s Kitchen marinade, don’t panic: this recipe is exactly what’s in the bottled version! Full of aromatic spices and gorgeous flavours, it will bring next-level epicness and colour to your meat or tofu. Try it today!

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Balinese Coconut Turmeric Marinade

PREP TIME

10 minutes

COOK TIME

5 minutes

SERVES

Makes about 1 cup

Ingredients

6 small Asian red shallots, roughly chopped

1 stalk lemongrass, pale part finely chopped

6 garlic cloves, roughly chopped

1 large mild red chilli, roughly chopped

2cm (0.8 inch) piece ginger, roughly chopped

2 tbsp fish sauce

1 tsp sea salt

1 tsp shrimp paste

1 tsp ground coriander seeds

1 tsp turmeric

1 tsp brown sugar

¼ cup coconut milk

Steps

Blend ingredients in a food processor until smooth.
Marinade can be stored in the fridge for up to a week or frozen for up to a month.

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Balinese Coconut Turmeric Marinade

If you can’t get hold of my Marion’s Kitchen marinade, don’t panic: this recipe is exactly what’s in the bottled version! Full of aromatic spices and gorgeous flavours, it will bring next-level epicness and colour to your meat or tofu. Try it today!
PREP TIME	10 minutes
COOK TIME	5 minutes
SERVES	Makes about 1 cup

Ingredients

6 small Asian red shallots, roughly chopped

1 stalk lemongrass, pale part finely chopped

6 garlic cloves, roughly chopped

1 large mild red chilli, roughly chopped

2cm (0.8 inch) piece ginger, roughly chopped

2 tbsp fish sauce

1 tsp sea salt

1 tsp shrimp paste

1 tsp ground coriander seeds

1 tsp turmeric

1 tsp brown sugar

¼ cup coconut milk

Steps

Blend ingredients in a food processor until smooth.
Marinade can be stored in the fridge for up to a week or frozen for up to a month.

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