August 06

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Lemon Grass Chicken Skewers with Thai Pasta Salad

Thai chicken salad Delicious mini kebabs of chicken threaded onto lemon grass skewers. Served on a bed of pasta salad combining mange tout with fresh mango and pineapple with a coconut milk dressing. The skewers are great for cooking on the barbeque.

Makes:	6
Preparation time:	30 minutes
Cooking time:	30 minutes
Oven Temperature	Grill on a medium heat or barbeque

Ingredients

8 Sticks of lemon grass
350g/12oz Chicken breast, diced
1x15ml Green thai curry paste (Barts Spices do a good variety)

Pasta

225g/ 8oz Glutafin pasta spirals
1 Mango, peeled, stoned and diced
½ Pineapple, peeled, core removed and diced
75g/ 3oz Mange tout, sliced
½ Red pepper, fine diced

Dressing

300ml/ ½ pt Coconut milk (available in a can)
2 x 5ml tsp Green thai curry paste
1 Lime, grated zest and juice of
1 x 15ml tbsp Fresh coriander leaf

Method

Coat the chicken with the curry paste and thread onto the lemon grass skewers.
Grill for 15 minutes turning frequently or barbeque until cooked.
Cook pasta following on pack instructions, rinse in cold water and leave to drain.
Combine pasta with the remaining ingredients and half the dressing.
Place on serving plates.
Top with cooked chicken skewers and drizzle with remaining dressing.

For more delicious recipes from Glutafin please visit www.glutafin.co.uk