Red curry and coriander marinade

Babiche Martens

With a hint of spice, this red curry mix will complement any fish you may catch over the holidays. It’s also good to smother over boneless chicken thighs before cooking them on a barbecue.

Ingredients

2 Tbsp	Red curry paste (Main)
1 Tbsp	Fresh ginger, grated
2 Tbsp	Brown sugar
1 Tbsp	Sesame oil
2	Limes, zest and juice of 1 for the marinade, the other cut into wedges for serving (Main)
1 Tbsp	Fish sauce
½ cup	Chopped coriander, fresh, add on the day
15	Banana prawns (Main)

Directions

1. In a small bowl combine the red curry paste, ginger, brown sugar, sesame oil, lime and fish sauce. If using immediately, add the coriander.
2. Marinate the prawns in 2 tablespoons of mixture for at least 20 minutes. Cook on a barbecue at a medium heat and serve with a squeeze of lime.

More marinades from Angela

• Green peppercorn rub
• Barbecue marinade