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Tenderloins in lemongrass, Chilli and Coconut Flavours with Cucumber Salad

Chicken tenderloin skewers recipe
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Recipe by: Lilydale
freerangechicken.com.au
Average: 4 (3 votes)
110 Collected
Difficulty
Easy
Category
Cuisine
Marinate:  
Prep:  15 mins plus 30 mins for marinating
Cook:  10 mins
Serves:  4

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Tenderloins in lemongrass, Chilli and Coconut Flavours with Cucumber Salad
Ingredients:
Dressing
Tenderloins
Salad
Method:
Dressing
  1. To make the dressing, combine the rice vinegar, coconut sugar, lime juice and fish sauce in a jug
Tenderloins
  1. 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
  2. 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).
  3. Marinate the chicken in the refrigerator for 30 minutes
  4. Chargrill the tenderloins over a medium heat for 2-3 minutes on each side or until cooked through
  5. Garnish with lime, coriander, sliced red chilli and peanuts. Pour over the dressing just before serving
Salad
  1. Place the cucumber, red onion and coriander leaves in a serving plate alongside the chargrilled tenderloins.

Reviews for Tenderloins in lemongrass, Chilli and Coconut Flavours with Cucumber Salad

4
Average: 4 (3 votes)