Prepare the chicken by removing the skin and bones and cutting into cubes. Heat a heavy bottomed pan on the stove, pour in the coconut milk and bring to the boil. Add the Thai curry paste and stir. Add the onions and chicken pieces and simmer for 15 minutes until the chicken is cooked. Add the green beans and cook for a few more minutes (the beans should be crunchy).Serve in individual bowls with basmati rice.
Grilled Filet Mignon with Vegetable Kebabs
You might be tempted to save beef filet for special occasions, but this low-fat cut is actually perfect weekday fare: it cooks up fast, stays juicy and carries other flavors perfectly. The kebabs are a wonderful mix of lemon, herbs and fresh vegetables.
Makes 4 servings ACTIVE TIME: 20 minutes TOTAL TIME: 30 minutes EASE OF PREPARATION: Easy
Ingredients:
1 lemon, zested and juiced
2 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
16 cherry tomatoes
284g white mushrooms, stemmed
1 medium zucchini, halved lengthwise and sliced into 1-inch pieces
1 small red onion, cut into wedges
1 pound filet mignon steak, 1 1/2 to 2 inches thick, cut into 4 pieces
Preparation:
1. Preheat grill to high.
2. Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade.
3. Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.
NUTRITION INFORMATION: Per serving: 291 calories; 17 g fat (4 g sat, 9 g mono); 70 mg cholesterol; 10 g carbohydrate; 27 g protein; 3 g fiber; 363 mg sodium; 529 mg potassium.
Nutrition bonus: Vitamin C (45% daily value), Zinc (33% dv), Iron (25% dv).
Tip: When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them.)
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