DK's Thai-style Chilli and Lime Marinade
Measurements given should be used as rough guides only!
Good with Chicken!
Blend the following together until gloopy:
2 lumps of authentic Thai red chilli paste (approximately 1cm diameter by
3cm long, western versions can be used as substitute, but needs at least a small
jar)
Juice of 2 limes
200g of Palm Sugar (or use soft brown sugar as substitute)
A generous glug of oil (not olive oil)
A very large glug of Thai fish sauce (to your taste)
1 lump of ginger, approximately 2.5cm in length
3 large cloves of garlic (or to your taste)
A large pinch of ground black pepper
A very generous handful of fresh coriander
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