Can we talk about the transformative power of Thai flavors for a minute? This Coconut & Lemongrass Marinade is my attempt to capture that magical balance of sweet, sour, salty, and spicy that makes Thai cuisine so incredibly addictive.

I developed this Coconut & Lemongrass Marinade after a cooking class where the instructor casually mentioned that coconut milk makes an incredible base for marinades because it tenderizes protein while infusing it with flavor. Mind. Blown. Where was this information all my life?! I immediately went home and started experimenting.

The combination of creamy coconut milk, aromatic lemongrass, and zingy lime creates this incredible flavor profile that’s simultaneously familiar and exotic. And the best part? It works on everything from chicken to tofu to seafood with equally delicious results. It’s like a flavor passport that transforms your Tuesday night dinner into a Thai vacation!

Thai-Inspired Coconut & Lemongrass Marinade

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This aromatic, creamy Thai-Inspired Coconut & Lemongrass Marinade brings exotic Thai flavors to your kitchen with a perfect balance of coconut, lemongrass, and zingy lime that transforms ordinary proteins into extraordinary meals.

• Author: Amanda MacArthur
• Prep Time: 10 minutes
• Marinating Time: 2 hours
• Total Time: 2 hours 10 minutes
• Yield: 2 Cups
• Category: Sides & Sauces

Ingredients

• 1 can (13.5 oz) coconut milk (full-fat works best)
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar or palm sugar
• 3 tablespoons fresh lime juice
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 2 stalks lemongrass, outer layers removed, tender inner part minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon green curry paste (adjust to taste)
• ¼ cup fresh cilantro, chopped
• 2 green onions, thinly sliced
• 1 Thai chili, minced (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Whisk all ingredients together in a bowl until well combined
2. For best results, place your protein in a zip-top bag, pour in marinade, and refrigerate for at least 2 hours (or overnight).

Notes

• Makes about 2 cups

This aromatic Coconut & Lemongrass Marinade works wonders on a variety of proteins! It’s particularly magical with chicken thighs – the coconut milk helps them stay incredibly juicy while infusing that gorgeous Thai flavor. For a quick and impressive dinner, marinate boneless chicken thighs for a few hours, then grill or roast until cooked through. Serve with steamed jasmine rice to soak up all that delicious sauce, and a simple cucumber salad for freshness.

It’s also fantastic with shrimp or firm white fish like cod or halibut – just remember that seafood only needs about 30 minutes in the marinade before cooking. For plant-based options, try it with extra-firm tofu or tempeh – the coconut milk infuses them with incredible flavor. The marinade keeps in the refrigerator for about 3 days, so you can prep ahead for easy weeknight cooking. Reserve some marinade before adding your protein, then simmer it down to create a delicious sauce for drizzling over your finished dish!

Has this Coconut & Lemongrass Marinade transported your dinner table to Thailand? Or have you discovered an unexpected way to use these vibrant flavors? Share your coconut adventures in the comments – cooking is more fun when we inspire each other!