Thai Coconut Curry Marinade

I got the inspiration for this from my love of Thai curries, and their barbecued chicken, it was a match made for me. The thickness of the coconut milk makes it take longer for the marinade to permeate, but the results are worth the wait. Use the curry paste to taste: 1 T for the mild, 2 T for the wild batch.
Serve with the cucumber pickle of your choice for maximum effect.

3-4 # meat of your choice

1 small can (5 1/2 oz.) coconut milk

1-2 T Thai red curry paste

3 T fish sauce

3 garlic cloves, chopped

1 T sugar

2 T minced cilantro

5 1/8 in. slices galangal (optional)

4-5 lime leaves, (optional)

Easy enough; combine marinade ingredients in a bowl and mix well. Add meat and refrigerate at least 24 hrs. (48 is even better) Grill meat indirectly to avoid burning the sugars.