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CHICKEN FILLETS WITH A THAI CURRY SAUCE
INGREDIENTS
4 large chicken fillets, trim fat
and skin
375g Thai curry sauce
½ cup coconut milk
2 spring onions, finely chopped
½ handful torn coriander leaves
steamed jasmine rice or noodles
grated lemon or lime zest
½ handful torn coriander leaves
MARINADE
4 tbsp olive oil
Juice of 1 lime or lemon
2 tbsp hot chilli sauce
¾ tsp ground cumin
1 clove garlic, crushed
WARM ASIAN-STYLE NOODLE AND TOFU SALAD
INGREDIENTS
60g buckwheat or soba noodles
250g pre-cooked tofu, drain and cube
1 carrot, peeled and grated into strips
1 head pak choi, shredded
½ courgette, cut into long strips
½ red onion, cut into strips
Small handful fresh coriander leaves, torn
MARINADE
1 garlic clove, crushed
1 red chilli, de-seeded, finely chopped
2 tbsp reduced sodium soy sauce
1 tsp sweet chilli dipping sauce
1 tsp sesame oil
juice of ½ lime
Serves 3-4
1. Trim any fat from the fillets, then cut each fillet in half
lengthways.
2. Mix the marinade, add the fillets, turning to coat them,
cover, and chill for at least an hour, turning every half hour
or so.
3. Preheat the grill, lay the chicken fillets on the grill plate, and
grill till cooked (8-10 minutes).
4. Remove the chicken, cover, and rest for 10 minutes.
5. Meantime, wipe the grill plates, warm the tortillas, remove
from the heat, and turn the grill off.
6. Pile lettuce, tomato, avocado, and spring onions on each
tortilla, sprinkle with salt and pepper, lay a chicken fillet on
top, fold the bottom of the tortilla up, over the chicken, then
fold in the sides of the tortilla, to form an envelope, and
serve.
Serves 2
1. Combine the marinade ingredients in a bowl,
add the tofu, and refrigerate overnight.
2. Boil two litres of water in a large pan, add the
noodles, bring back to the boil, and boil for 10
minutes.
3. Drain, transfer to a serving dish and keep warm.
Grill the marinated tofu till golden brown (2-3
minutes), then remove and set aside.
4. Grill the carrot, courgette, pak choi and onion for
30-60 seconds to wilt them.
5. Lay the wilted vegetables on the noodles, top
with the grilled tofu, and garnish with coriander
and a squeeze of lime juice.
14
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