Dressing- 2 tablespoons rice vinegar
- 2 tablespoons coconut sugar
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon fish sauce
Tenderloins- 500g Lilydale Free Range Chicken Tenderloins
- 1 stalk lemongrass, roughly chopped
- 2 shallots
- 2 small red chillies, stalks trimmed
- 2 cloves garlic
- 1 tablespoon grated ginger
- 1 coriander plant, including the root, rinsed well
- 1/2 cup coconut cream
- 2 teaspoons fish sauce
- 1 tablespoon coconut sugar
- Lime, fresh coriander leaves and sliced red chilli, to serve
- 1/2 cup salted peanuts, to serve
Salad- 2 Lebanese cucumbers, shaved lengthways with a vegetable peeler
- 1/2 small red onion, cut into fine wedges
- 1/4 cup coriander leaves
| Dressing- To make the dressing, combine the rice vinegar, coconut sugar, lime juice and fish sauce in a jug
Tenderloins- Combine the lemongrass, shallots, 2 red chillies, garlic, ginger, coriander, coconut cream, fish sauce and coconut sugar in a small food processor and process to form a paste
- Thread the chicken tenderloins onto skewers and pour over just enough marinade to coat the chicken (remaining marinade can be stored in the refrigerator for up to 1 week).
- Marinate the chicken in the refrigerator for 30 minutes
- Chargrill the tenderloins over a medium heat for 2-3 minutes on each side or until cooked through
- Garnish with lime, coriander, sliced red chilli and peanuts. Pour over the dressing just before serving
Salad- Place the cucumber, red onion and coriander leaves in a serving plate alongside the chargrilled tenderloins.
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