From: Chef owner Max Chutinthranond, Lemon Grass, Syracuse, NY. Yield: 6 servings. Marinade/Sauce Base: 1 can coconut milk 1 Tbsp. ginger, brunoise 1 Thai bird chili, stem removed 1 lime, juiced ¾ bunch cilantro, coarsely chopped ½ tsp. freshly ground black pepper Marinade: 1 Tbsp. sugar 1½ oz. soy sauce 2 oz. hoisin sauce as needed, kosher salt and freshly ground black pepper Sauce: 3 Tbsp. lemon grass, minced 2 tsp. garlic, chopped 1 Tbsp. ...
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