Preparation / Directions:
1. blend vegetable oil, red curry base, scallions, vinegar, water, cloves, parsley, garlic chili pepper sauce and brown sugar in blender or food processor. 2. place in bowl and marinate beef, chicken, lamb or fish. 3. bake, roast or broil as desired.
variation: substitute panang, mussaman, yellow or green curry base for red curry base. use equal amounts.
note: when making this marinade, try bringing all ingredients to a boil in a saucepan. this will help bring out all the flavors in the curry base and add extra zip to whatever you are marinating.