Lemongrass-Coconut Marinade

• 2 lemongrass stalks, tender white inner bulbs only, finely chopped
• 1/2 cup canola oil
• 1/4 cup unsweetened coconut milk
• 1/4 cup Asian fish sauce
• 2 tablespoons fresh lime juice
• 3 garlic cloves, crushed and peeled
• 2 tablespoons light brown sugar
• 1 Thai bird chile, thinly sliced

1. Combine all of the ingredients in a small bowl and mix well.
2. To use, coat the meat completely with the marinade and refrigerate for 3 hours before grilling.

lemongrass stalks, canola oil, unsweetened coconut milk, fish sauce, lime juice, garlic, light brown sugar, bird chile

Taken from www.foodandwine.com/recipes/lemongrass-coconut-marinade (may not work)