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“Was used at our restaurant, cut down to make at home, still makes a TON! You can freeze it before using or freeze after you have added the meat - holds up well. Great on ribs, flank steak and chicken”
READY IN:
15mins
YIELD:
1 gallon
UNITS:
US

Ingredients Nutrition

Directions

  1. toast curry powder in dry sautee pan.
  2. trim and lightly crush lemon grass stalks.
  3. combine all ingredients.
  4. add meat.
  5. marinate as along as possible, 24 hours is great.
  6. freeze after adding meat if desired.
  7. marinade alone may not freeze solid, use within 6 months.

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