13
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
INGREDIENTS
500g hindquarter flank steak
1 small courgette, cut into 8 pieces
1 small tomato, cut into 8 pieces
1 small onion, cut into 8 pieces
1 green capsicum, cut into 8 pieces
1 tbsp balsamic vinegar
1 tsp fresh ground black pepper
1 tsp garlic
8 wooden skewers, soak in water, pat dry
Serves 4
1.
Flatten the chicken fillets to an even thickness.
Preheat the grill.
2.
Lightly spray the grill plates with cooking oil.
3.
Grill the chicken fillets till cooked (5-7 minutes).
4.
Meantime, heat the sauce in a pan, stir in the
coconut milk, spring onions and coriander leaves.
5.
Stir till cooked (don’t let it boil). Put a portion of
sauce on a plate, lay a chicken fillet on the sauce,
then put a little more sauce on top.
6.
Mix the zest with the rice/noodles and torn
coriander leaves, and serve with crisp green
vegetables.
Serves 4
1.
Mix the vinegar, pepper and garlic
granules in a bowl.
2.
Freeze the steak for 30 minutes, then
cut it into thin strips, across the grain.
Discard any fat.
3.
Thread the steak on 4 skewers, and the
tomato and vegetables on the other 4.
4.
Grill the steak skewers for 4 minutes,
then add the vegetable skewers to the
grill.
5.
Sprinkle the skewers with the vinegar,
pepper and garlic mixture, and grill for
3-4 minutes more.
CHICKEN FILLETS WITH A THAI CURRY SAUCE
MEDITERRANEAN BEEF AND VEGETABLE GRILL
