Here is a recipe from ” Love Good Food” by Sophie Michell. The book offers plenty recipes with modern twists. This particular one that I have chosen is a very simple one, perfect to make as a mid-week supper or for a large number of people. Most of us wouldn’t say no to chicken or Thai food?! A crowd pleaser. Using lemon grass as a skewers makes the dish even more aromatic (and pretty). The crunchy salad with lime juice creates a perfect crunch and lightness.
( prep time; 25mins, plus 15 mins marinating time \ Cooking time: 10 mins \ Serves: 4)
- 4 boneless, skinless chicken breast, cut into bite size pieces
- 1 tsp turmeric
- 2 tsp caster sugar
- 1 tsp soy sauce
- 1 red chilli, deseeded and finely chopped
- 1 small handfull of fresh coriander
- 1 tsp Thai red curry paste
- 8 lemongrass stalks, outer leaves removed , ends cut off
- oil for greasing
- Sea salt and ground black pepper
- 2 carrots peeled and cut into very thin slices
- 1/2 cucumber or 2 Lebanese cucumbers, cut into very thin slices
- 2 spring onions, cut into 5cm strips
- Juice of 1 lime
- Put the chicken, turmeric, sugar, soy sauce, chilli, coriander and curry paste in a blender or a food processor, season generously with salt and pepper and blitz to a smooth paste. Divide the paste into 8, then shape each portion around two-thirds of lemongrass sticks, leaving a gap at one end as a handle. Cover with clear film and set to one side.
- To make the salad, toss together all the ingredients in a bowl until thoroughly combined. Season with salt and pepper, cover with a clear film and put in the fridge for about 15 minutes for flavours to develop.
- When you are ready to eat, heat the grill to very high. Lay the chicken skewers on a lightly greased baking tray, then cook for 5 minutes on each side until cooked through and golden.
- Serve immediately with rice and salad. Enjoy!
Thanks for looking and come back soon!