Crunchy Thai Chicken Rounds

INGREDIENTS
250g minced chicken
2 tbsp coconut milk
1 1/2 tbsp sweet chilli sauce
2 tsp finely chopped fresh lemon grass
1 1/2 tbsp lemon juice
2 tbsp finely chopped fresh coriander
1 clove garlic, crushed
2 large green cucumbers (800g)

METHOD
Cook chicken in heated medium non-stick frying pan, stirring until browned lightly.
Cool 5 minutes then process chicken until finely chopped.
Combine chicken with coconut milk, sauce, lemongrass, juice, coriander and garlic in medium bowl.
Cover, refrigerate 3 hours or overnight.
Cut cucumbers diagonally into 1cm slices.
Divide chicken mixture among slices, top with coriander leaves if desired.

SERVINGS
25

SOURCE
AWW Bites

Char-Grilled Beef Salad

INGREDIENTS
500g beef rump steak
¼ cup (60ml) fish sauce
¼ cup (60ml) lime juice
3 lebanese cucumbers (390g), seeded, sliced thinly
4 fresh small red thai chillies, sliced thinly
8 green onions, sliced thinly
250g cherry tomatoes, quartered
1 cup loosely packed fresh vietnamese mint leaves
1 cup loosely packed fresh coriander leaves
1 tablespoon grated palm sugar
1 tablespoon soy sauce
1 clove garlic, crushed

METHOD
Combine beef with 2 tablespoons of the fish sauce and 1 tablespoon of the juice in large bowl.
Cover, refrigerate 3 hours or overnight.
Drain beef; discard marinade.
Cook beef on heated, oiled grill plate (or grill or barbecue) until browned and cooked as desired.
Cover beef, stand 5 minutes; slice thinly.
Meanwhile, combine cucumber, chilli, onion, tomato and herbs in large bowl.
Combine remaining fish sauce and remaining juice with sugar, soy sauce and garlic in screw-top jar; shake well.
Add beef and dressing to salad; toss gently.

TIPS
Substitute brown sugar for the palm sugar, if desired. The salad dressing can be made a day ahead and kept, covered, in the refrigerator.

SERVINGS
4

SOURCE
Women's Weekly website