Khukhan marinade

July 20, 2015 2 Comments

Life doesn't get much easier than this!
If you ask most people to use just one word to describe Thai food I don't doubt the most popular word would be "spicy". And yet, there are many dishes in which chillies play no part at all. This is one of them. A version of a marinade that is quite unique to the region in which I grew up, in fact growing up there when I did there were more Khmer (Cambodian) speakers than Thai. I think there are many Cambodian influences going on here and an overwhelming freshness from the herbs and spices involved. This is a great favourite with kids as well as adults!

In Thailand we tend to use chicken or pork for marinades of this type. Here I've used some pork shoulder steaks. This will also work well with chicken thighs. In fact if you read the reviews for this on the product page you will find people use this in many different ways including fish. I've garnished it with some finely cut kaffir lime leaves, always handy to have a bag in the freezer and if you click the link you can find out where to buy them fresh or frozen. Kaffir Lime Leaves.

Prick the meat all over with a fork. Simply marinate 500 g of meat with about half the contents of the pouch, leave to marinate for a few hours or overnight in the fridge. You can also drizzle the remaining sauce over the grilled meat or use as a dip or just keep it in the fridge for another go, up to you as there are no hard and fast rules about how you use this marinade.

Grill or barbecue the meat on a low heat (fresh ingredients here, you don't want to char it too much) until done and then slice. You can also serve it with the dip as in the picture. This is a very simple mixture of equal quantities of dark soy sauce and vinegar with some chopped ginger and mild chilli, sweeten with sugar to desired taste.Enjoy!

Khukhan serving presentation 2
UPDATE.Comments box added.

2 Responses

Wayne Lodwig

June 29, 2021

I spatchcocked a small chicken yesterday morning and marinated it with the Khukhan marinade for about 8 hours. Popped it in the oven for 45 mins (basting half way through) & then finished it off under the grill and served it with a salad. The flavours were amazing – now onto a beef massaman later this week – amazing pastes

Sophie

February 18, 2020

I used this recipe idea with chicken thighs. I marinated 1kg of chicken thighs overnight in a whole pouch of sauce and then cooked the meat in the (fan) oven at 170c for about 35 mins. I cooked the chicken yesterday and my partner messaged me at work to tell me how delicious it was. I have just eaten two portions myself and wholeheartedly agree! So easy to prep and so easy and quick to cook. 10/10

Comments will be approved before showing up.

Also in Recipe Blog

Beef Short Ribs in Panang Curry Sauce

October 01, 2024 4 Comments

Have you ever tasted something so delicious that it feels like a culinary revelation? That's exactly how it feels to bite into a perfectly cooked beef short rib. I’m deeply in love with them, the rich slow cooked meat practically falls off the bone, leaving you craving for more. No wonder I’ve fallen head over heels for this underrated cut of meat. Gone are the days when you had to visit a specialty butcher to get your hands on beef short ribs as well, thanks to supermarkets like Sainsbury's ...

Beef Curry Chicken Curry Pie Fish massaman Panaeng Pie Thai Curry

Thai Curry Pie

July 26, 2024

My first confession is that that I never thought I would be sitting here writing a recipe for a Thai Curry pie, but times change and we change with them or stagnate. My interest was sparked on my first trip back to Bangkok after the pandemic, chicken curry puffs have long been a popular Thai snack but savoury pies, usually steak and kidney, were very much something that was restricted to the Bangkok expat pub scene. All that had changed, bake shops were springing up outside the traditional to...

Ajat Prik Naam Pla Thai Dipping Sauce

Prik Naam Pla, Thai dipping sauce.

July 01, 2023 2 Comments

This is the essential Thai dipping sauce you see all over Thailand. An absolute must for the Pad Kaprow recipe but also used to spice up almost any dish, particularly grilled meats or similar. And for many Thais they can't think of eating a fried egg without some Prik Naam Pla to top it. More than anything, it sums up the Thai food tastes of sour sweet and salty. Spicy? Of course that also depends on what chillies you use for this, and if you're prepared to do the extra work of separating out...