Thai Marinade Recipe

Blend together  (in a mini chopper or blender)

• 2 sticks of lemongrass, topped and tailed and chopped into 1cm pieces
• juice of 3 limes
• 1-2 red chillies (use more or less, to your taste)
• 2 tablespoons of Thai fish sauce
• 4 tablespoons soy sauce
• 6cm piece of fresh ginger, peeled and chopped roughly
• 3-4 garlic cloves, peeled
• 4-5 keffir limes leaves, middle stalks removed
• 1 tablespoon olive oil, vegetable, groundnut or sesame oil

Smear or brush the paste all over a fillet of fish, chicken breast, some prawns, or a piece of lamb or beef (or skewered meat or prawns) and leave for a minimum of 30 minutes before grilling, griddling or barbecuing until the meat or fish is cooked through.or;Add a teaspoon into a portion of soup before heating through; a great way to add a Thai flavour to any shop bought or ready made soup.or;For a more traditional broth style soup, simply fry a heaped teaspoon of the paste (for 1 portion) and then add a mugful of chicken or vegetable stock. Simmer for a few minutes, season with extra lime juice (for sourness) or fish sauce (for saltiness) and then serve poured over a bowlful of shredded vegetables (use julienne peeler on vegetables such as carrots and courgettes) Edamame beans also work well along with bean sprouts, fresh coriander and toasted pumpkin seeds. Lovely served with some thinly sliced chicken, beef or king prawns (which you can gently cook in the broth or grill before serving)or;For a coconutty soup, follow the instructions above but simply replace half of the stock with coconut milk.