HEALTHY IDEAS FOR ENTERTAINING
2 cloves garlic, peeled 2 coriander stalks and leaves, roots discarded 1/3 cup lime juice 1/3 cup rice wine vinegar 2 tbsp sweet chilli sauce 8 chicken tenderloins 125g dried rice vermicelli or bean thread noodles 1 tbsp red curry paste 375ml coconut-flavoured evaporated skim milk olive or canola oil spray 8 iceberg lettuce leaves 2 carrots, peeled and cut into matchsticks 4 spring onions (including green tops), chopped 2 cups bean sprouts 1 cup coriander, chopped, extra Place garlic, coriander, lime juice and vinegar into a small food processor or blender and puree until smooth. To make dipping sauce, remove 1/3 cup of mixture, stir in sweet chilli sauce and set aside. Add remaining coriander mixture to chicken in a small bowl, stir to coat and set aside to marinate. Place noodles in a large bowl and cover with boiling water. Add curry paste to a small saucepan on medium heat. Cook, stirring, for two minutes until fragrant then turn to low heat and add evaporated milk. Stir until curry paste is mixed through, simmer for one minute then add drained noodles. Mix well and remove from heat. Spray a grill pan with oil and place on high heat. Cook chicken for 2-3 minutes each side. To serve, place a chicken tenderloin in a lettuce leaf. Top with a spoonful of noodles, bean sprouts, carrots, spring onions and sprinkle with coriander. Spoon over 1/2 tbsp of dipping sauce and roll up to eat.