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

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Oh my word!

Fantastic tasty and authentic Thai curry sauce. Took me straight back to my favourite place in the world, Ko Samui

True taste of Thailand

Before Covid I regularly travelled to Bangkok on business and have been there 25-30 times. These curry pastes + good quality coconut milk result in Thai curries as good as any I have eaten in Thailand - I will be ordering again very soon! Delicious and authentic.

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Excellent sauce. Very authentic flavours

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