Khukhan marinade

July 20, 2015 1 Comment

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.

1 Response

Sophie

October 25, 2019

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

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★ Judge.me Reviews

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Repeat order

Been eating these curries for over a year now, and honestly, I have never been disappointed. The varieties are what they say, not just more chillies to make them hotter and hotter they have a subtlety and distinct flavour of their own. The enclosed instructions are clear and easy to follow, and having fallen foul of a low coconut milk concentrate in a cheap tin, the tip to use 40% coconut extract is really helpful and I would urge newcomers to make sure they do, at least to start. I have also substituted pork for chicken in a couple of recipes and they work well too. I thoroughly recommend you to try them.

Addicted to mythaicurry

Now with orders of over twenty sachets of Mythaicurry, we have become totally addicted to the rich flavours. Simple to use, and totally effective in turning a standard meal into something special.

Great tasting curry

Have now had several curries from this company and we are really impressed. Can’t what to try some of the others. Very good quality and fast delivery.

AMAZING

These pastes are just amazing. The Thai red curry is to die for.

Thai red curry

Awesome flavours! I love Thai food having travelled extensively around the country. These pastes are delicious and bring bad so many good memories of Thailand.

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