Balinese Coconut Turmeric Marinade

by Marion's Kitchen May 24, 2019

Serves: Makes about 1 cup

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 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

STEP 1
Blend ingredients in a food processor until smooth.

STEP 2
Marinade can be stored in the fridge for up to a week or frozen for up to a month.

* indicates required

Email Address *

First Name *

Last Name *

Birthday *

/ ( mm / dd )

Country *