Thai chicken burgers and Lemon Myrtle Coconut Chilli Salad

Serves: 6

Ingredients:

» 12 chicken thigh fillets
» 1/3 cup green curry paste
» 2 tablespoons Outback Spirit Lemon Myrtle
Coconut Chilli Sauce
» 1 tablespoon canola oil
» 6  butter lettuce leaves
» 6 crusty rolls

For salad

» ½ seedless cucumber peerless, cur ubto thin julienne strips
» 1 large carrot cut into thin julienne dtrips
» 3-4 radishes cut into thin juliennes strips
» ½ capsicum cut into thin julienne strips
» Chopped coriander
» Outback Spirit Lemon Myrtle Coconut Chilli Sauce to toss through salad vegetables
» Outback Spirit Lemon Myrtle Coconut Chilli Sprinkles

Preparation:

1. Trim the chicken of any fat and sinew and cut unto 2 pieces.

2. Combine the curry paste, Lemon myrtle Coconut Chilli Sauce and oil  and whisk together to make a marinade for the chicken.

3. Marinate the chicken for at least 30 minutes and ideally for 1 hour.

4. Pan fry the chicken in a non stick frypan over a moderate heat for 5-6 minutes each side or until cooked to your liking.

5. Toss the prepared salad vegetables and coriander together with some additional Lemon Myrtle Coconut Chilli Sauce , so that the vegetables are thoroughly coated – but not swimming in sauce. Sprinkle salad generously with Lemon Myrtle Coconut Chilli Sprinkles.

6. Place a lettuce leaf on the base of each roll and top with the chicken and the vegetable salad. Serve with the top of the rolls placed half on the burger. Serve additional salad if desired.

 
 
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