4 stalks lemongrass, trimmed
4 cloves garlic
2 shallots
1 2-inch piece fresh ginger root, peeled
2 thai chiles (or jalapeno peppers), seeded
1 c fresh cilantro
3 T sugar
1 T coriander
1 tsp black pepper
1/4 c soy sauce or tamari
3 T Asian fish sauce (or soy sauce)
3 T lemon juice
1/3 c olive oil
Combine the lemongrass, garlic, shallots, ginger, chiles or peppers, and cilantro in a food processor and chop fine. Stir in the sugar, coriander, pepper, soy and fish sauce, lemon juice, and oil. Pour over your meat, turning to coat both sides, and let marinate, covered in the refrigerator, for 6 to 12 hours, turning periodically.
Gluten restrictions: substitute tamari sauce for the soy sauce.
