Thai Coconut Marinade and Sauce

Before I start my "real" blog post, I want to apologize for the complete silence on my end. I launched a marketing communications consultancy a few weeks ago and have been overwhelmed with work. Which is good! But not good for my blog readers. Since I no longer have the time to update my blog a few times a week, I will start updating it once a week (either Wednesday or Thursday) with a recipe. If I happen to have a really great meal in a restaurant that I must share, I will. But instead of doing an entire restaurant review, I'll just hit on what I ate and why you should go.

Anyway, I have a treat for you today. The recipe is from Vegetarian Cooking for Everyone by Deborah Madison, and its title does not adequately convey how delicious it is. My husband and I fought over the leftovers, which we rarely do. I used the marinade on tofu, but you could use it on white fish (cod, halibut, etc.), thinly sliced chicken thighs, or thinly sliced pork.

Thai Coconut Marinade and Sauce
Makes about 3/4 cup

1 tablespoon finely chopped ginger
5 garlic cloves
1/2 cup chopped cilantro
1/2 cup canned unsweetened coconut milk (light is OK)
1 1/2 tablespoons soy sauce
2 tablespoons peanut oil
2 tablespoons brown sugar
1 serrano chile, chopped
1 bunch scallions, including an inch of the greens, thinly sliced

Puree everything but the scallions in a food processor. Add the scallions. Pour over steamed tempeh, drained tofu, fish, chicken, or pork. Marinate for up to an hour. Grill or broil and serve the remaining marinade as a sauce. (If you marinate fish, chicken, or pork, simmer the marinade for 5 minutes before serving as a sauce.)