Tenderloins in lemongrass, chilli and coconut flavours with cucumber salad
Preparation time: 15 minutes plus marinating
Cooking time: 10 minutes
With summer, one thing is clear - light and fresh is the order of the day. Like this recipe here. It keeps your time in the kitchen to a minimum and gets you a dish that’s flavoursome and easy to make.
- 500g Lilydale 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
- ½ cup coconut cream
- 2 teaspoons fish sauce
- 1 tablespoon coconut sugar
- lime, fresh coriander leaves and sliced red chilli, to serve
- ½ cup salted peanuts, to serve
- 2 Lebanese cucumbers, shaved lengthways with a vegetable peeler
- ½ small red onion, cut into fine wedges
- ¼ cup coriander leaves
- 2 tablespoons rice vinegar
- 2 tablespoons coconut sugar
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon fish sauce
- 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.
- To make the dressing, combine the rice vinegar, coconut sugar, lime juice and fish sauce in a jug.
- Place the cucumber, red onion and coriander leaves in a serving plate alongside the chargrilled tenderloins. Garnish with lime, coriander, sliced red chilli and peanuts. Pour over the dressing just before serving.