Khukhan marinade

.image__fallback { width: 100vw; display: block !important; max-width: 100vw !important; margin-bottom: 0; } .no-js-only { display: inherit !important; } .icon-cart.cart-button { display: none; } .lazyload { opacity: 1; -webkit-filter: blur(0); filter: blur(0); } .animate_right, .animate_left, .animate_up, .animate_down { opacity: 1; } .flexslider .slides>li { display: block; } .product_section .product_form { opacity: 1; } .multi_select, form .select { display: block !important; } .swatch_options { display: none; }

Khukhan marinade

July 20, 2015 2 Comments

Note. This has now been renamed Lemongrass cooking sauce.

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 the image above it's been used with some chopped Thai basil and coriander.

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 thigh or wings. In the BBQ season I've noticed customers use this and Crying Tiger for chicken wings to offer a mix of mild and spicy! 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 up to 1 Kg 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 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!

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

Panang Pork & Peppercorn Curry

October 02, 2026

This simple Panang curry delivers plenty of flavour. I use fresh green peppercorns, which are often available from Asian grocery stores in the UK, but dried peppercorns work too. If using dried peppercorns, gently crush them with a mortar and pestle or rolling pin before adding.

Crafting the Perfect Bowl: The Art of Thai Flavor Balancing

July 07, 2026 2 Comments

With over 3,500 five-star reviews, our passion is bringing you the exact flavors you would experience on the streets of Thailand. To achieve true authenticity, we do something other brands don't: we keep our salt content exceptionally low (just 2%, compared to the 8–15% found in other curry pastes). Here is why we do it—and how it puts you in control of your kitchen.

prawns Red Curry Seafood shrimp

Thai Red Curry Seafood with Pineapple

June 27, 2026

I love pineapple, but put it on my pizza at your own risk! In a curry, though, it’s a different story. In the method used here the pineapple soaks up the flavour of the curry while keeping a sweet centre. And if pineapple in savoury dishes still isn’t for you, simply leave it out.This is one of the easiest, quickest curries you can make, and it works beautifully with a bag of frozen mixed seafood. Let’s get cooking!