Yields approx. 1½ cups

The basil and mint in this recipe are more traditional, but you can substitute almost any slightly spicy herb. Try parsley or arugula, or, for a milder version, baby spinach works well, too.

Thai Marinade — 3

1 (12-ounce) can coconut milk

½ cup Red Curry Paste (see recipes on pages 4 and 5)

1 stalk lemongrass, roughly chopped

6 kaffir lime leaves, finely sliced

1 teaspoon fresh gingerroot, chopped

¼ cup chopped cilantro leaves

¼ cup lime juice

2 tablespoons fish sauce

1 tablespoon sweet soy sauce

  1. Combine the coconut milk, curry paste, lemongrass, and kaffir leaves in a small saucepan; bring to a simmer over medium heat.
  2. Reduce heat and continue to simmer for 15 minutes.
  3. Remove from heat and allow to cool to room temperature.
  4. Stir in all the remaining ingredients.