14
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
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.
CHICKEN FILLETS WITH A THAI CURRY SAUCE
WARM ASIAN-STYLE NOODLE AND TOFU SALAD
