There are some marinades you make once and immediately know you’ll be coming back to. This coconut herb marinade is one of them.
It’s rich without being heavy, bright from fresh herbs and lime, and has just enough heat from green curry paste to feel interesting but not overwhelming. The marinade makes enough to spread across multiple proteins so I decided to make it on my Chilean sea bass and baked chicken. I tested it on bone-in legs and thighs, and it delivered the same depth of flavor with a slightly different payoff. Crispy skin, juicy meat, and that coconut curry flavor baked all the way through.
This is one of those “keep in your back pocket” recipes that adapts to what you’re cooking and who you’re cooking for.
Why This Coconut Marinade Works
Coconut milk creates a rich base that clings to protein, while fresh herbs keep everything light and fragrant. Green curry paste adds complexity without needing a long ingredient list, and garlic plus scallions give it that savory backbone that works across seafood and poultry.
If you’re someone who likes maximum flavor with minimal fuss, this is for you.
Coconut Herb Marinade
Ingredients
- ½ can coconut milk, you can use the entire can for even more marinade but you don’t need that much
- 1 bunch cilantro leaves
- 2 stalks dill
- 2 scallion stalks
- 1 tbsp garlic paste
- 2 tbsp green curry paste (yes you need this)
- 1 tbsp lime juice
- 1/2 tsp ground ginger
- Salt and pepper to taste
- Lemon slices
Blend everything in a food processor until smooth and vibrant. Taste and adjust seasoning as needed.
Coconut Roasted Chilean Sea Bass
I used 1 pound of high-quality Chilean sea bass from Wegmans, and it made all the difference. This fish is naturally buttery, and the coconut marinade complements it perfectly.
Method
- Pat the sea bass completely dry with paper towels.
- Place lemon slices in a baking dish and set the fish on top.
- Combine marinade ingredients in a food processor and pulse until smooth and creamy
- Pour the coconut marinade over the sea bass, coating evenly.
- Drizzle lightly with olive oil and season with salt and pepper.
- Roast at 485°F for 20 minutes, or until the fish begins to flake easily.
The result is tender, flaky fish with crisp edges and a subtle coconut curry aroma that fills the kitchen.
Coconut Roasted Chicken Using the Same Marinade
This marinade is just as good, if not better, on chicken and of course more affordable.
Chicken Used
- 8 pieces total: bone-in legs and thighs
Method
- Pat chicken dry and season generously with salt and pepper.
- Pour the coconut marinade over the chicken, coating thoroughly, you can marinde for at least 30 minutes if you have time
- Bake at 425°F for 1 hour and 30 minutes, basting halfway through.
- Flip the chicken halfway through cooking.
- Increase heat to 450°F for the final 10 minutes to crisp the skin.
The chicken comes out deeply flavored, juicy, and perfect for serving with rice, roasted vegetables, or a simple salad.
When to Make This
- Hosting but want something low-stress
- A date night dinner that feels elevated
- Sunday dinner when you want leftovers that actually excite you
- Anytime you want one marinade to do double duty
This coconut herb marinade is proof that a few good ingredients, blended well, can carry multiple meals without feeling repetitive.
This was inspired by multiple variations of coconut poached cod that I saw on Instagram but there was a gorgeous rendition by creator terrancecoleman that inspired me to make it! I’m so happy I did. Absolutely delicious.
