This Coconut Turmeric Marinade is bold, bright, and full of flavor.
It’s super simple to throw together and perfect for marinating chicken, tofu, shrimp, or even veggies.
The turmeric gives it that golden color and earthy spice, while the coconut milk makes it creamy and rich.
It smells amazing while it’s mixing, and it tastes even better once it’s soaked into whatever you’re cooking.
Why I Love This Recipe
I always keep a can of coconut milk in my pantry just for recipes like this one. I first made this on a hot summer day when I wanted something easy but flavorful to toss on the grill. Ever since then, it’s been in my regular rotation. Here’s why I love it:
- Comes together in under 10 minutes
- Tastes amazing on almost anything — meat, tofu, veggies
- Keeps well in the fridge
- Warm, earthy flavor with just the right brightness from lime
What You’ll Need
- 1 cup full-fat coconut milk (canned)
- 1 tablespoon ground turmeric
- 1 tablespoon freshly grated ginger
- 3 garlic cloves, minced
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon lime zest
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1 teaspoon honey or maple syrup for a touch of sweetness
Ingredient
Pro Tips
- Use fresh lime juice and zest — bottled juice won’t give the same brightness.
- Full-fat coconut milk gives the best texture and flavor.
- Whisk everything well until completely combined so no turmeric clumps remain.
- Let your protein or veggies marinate for at least 30 minutes, or overnight for deeper flavor.
- Stir the coconut milk well before using — it can separate in the can.
Tools Required
- Small whisk
- Microplane or grater
- Garlic press (optional)
- Medium mixing bowl
- Measuring spoons
- Citrus juicer or reamer
Substitutions and Variations
- Use Greek yogurt instead of coconut milk for a thicker marinade.
- Swap lemon juice and zest if you’re out of limes.
- Add chili flakes or sriracha for some heat.
- Use agave or brown sugar instead of honey or maple syrup.
- If you want it oil-free, skip the olive oil — it still works!
Make Ahead Tips
You can mix this marinade up to 4 days in advance and store it in an airtight container in the fridge. Just give it a good stir before using.
Instructions
Makes: about 1 1/4 cups
Prep time: 10 minutes
Cook time: None
Marinating time: At least 30 minutes, or overnight
Servings: Enough to marinate 1 to 1.5 pounds of protein or veggies
Step 1: Add Coconut Milk
Pour 1 cup full-fat coconut milk into a medium mixing bowl. Stir it if it’s separated in the can.
Step 2: Add Ground Turmeric
Add 1 tablespoon ground turmeric to the bowl.
Step 3: Add Garlic and Ginger
Add 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Step 4: Add Optional Sweetener
If using, add 1 teaspoon honey or maple syrup.
Step 5: Whisk It All Together
Use a small whisk to combine everything until fully mixed. The mixture should be smooth and golden yellow.
Step 6: Use or Store
Use the marinade right away by pouring it over your protein or veggies, or store it in a sealed jar in the fridge.
Macros (Per 2 tbsp serving, approx.)
- Calories: 95
- Fat: 9g
- Carbs: 3g
- Protein: 0.5g
- Fiber: 0.5g
- Sugar: 1g
Why This Recipe Works (Quick Science)
- Turmeric contains curcumin, which brings earthy flavor and bright color.
- Coconut milk adds creaminess and acts as a fat-based carrier to help flavor penetrate.
- Acid from lime juice tenderizes proteins and brightens the marinade.
- Salt and oil help break down fibers and lock in moisture.
- Garlic and ginger add heat and depth for bold, balanced flavor.
Common Mistakes
- Using low-fat coconut milk — it’ll be too watery.
- Not mixing well — turmeric clumps easily, so whisk until smooth.
- Marinating too long — more than 24 hours can make some proteins mushy.
- Skipping the zest — it adds big flavor and shouldn’t be left out.
What to Serve With
- Grilled chicken thighs
- Roasted cauliflower steaks
- Skewered tofu or tempeh
- Jasmine or coconut rice
- A cucumber and mint salad
FAQ
Can I freeze this marinade?
Yes, freeze in a freezer-safe jar or bag for up to 2 months. Thaw in fridge before using.
Can I cook with the marinade?
Yes, bring it to a boil and simmer it if you want to use it as a sauce — don’t reuse raw marinade without cooking it.
Can I make it spicier?
Absolutely. Add chili flakes or a bit of fresh chili to the mix.
How long should I marinate?
At least 30 minutes, but 2–6 hours is ideal. Don’t go past 24 hours.
Leftovers & Storage Tips
Store leftover marinade in a sealed jar in the fridge for up to 4 days. Always stir before using again, as ingredients may separate. If you’ve used it with raw meat, don’t save it unless cooked.
Wrap-Up
This Coconut Turmeric Marinade is a flavorful game-changer. It’s quick, flexible, and makes everything you use it on taste next-level. I’d love to hear what you paired it with — drop a comment below and let me know how it turned out or if you have any questions!