Recipe information
Yield
Servings
Ingredients
3
ounces palm sugar, chopped, or 6 1/2 tablespon. light brown sugar
1
/2 cup fresh lime juice
1
/2 cup fish sauce (such as nam pla or nuoc nam)
1
/2 cup coarsely chopped fresh cilantro
2
tablespoons chopped peeled fresh ginger
4
red Thai chiles or 6 Fresno chiles, thinly sliced
3
tablespoons minced lemongrass (from peeled bottom 4' of 2 large stalks)
Need to make a substitution?
Preparation
Step 1
Stir palm sugar and 3 Tbsp. water in a small saucepan over low heat until sugar is dissolved. Remove from heat.
Step 2
Combine lime juice, fish sauce, and 3 tablespoons water in a medium bowl. Whisk in 1/3 cup palm sugar syrup (reserve remaining syrup for glaze). Stir in cilantro, ginger, chiles, and lemongrass. Put pork or seafood in a glass, stainless-steel, or ceramic dish. Toss with marinade. Cover; chill for at least 3 hours or overnight.
Step 3
Remove pork or seafood from marinade, pat dry, and grill.
Step 4
Simmer marinade and reserved palm sugar syrup in a small saucepan until reduced to 3/4 cup. Brush glaze onto meat or fish during the last few minutes of grilling.
Nutrition Per Serving
Makes about 1 cup. 1 tablespoon contains: Calories (kcal) 5.6 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 1.2 Dietary Fiber (g) 0.1 Total Sugars (g) 0.4 Net Carbs (g) 1.1 Protein (g) 0.4 Sodium (mg) 463.6