Ingredients:
- Garlic Cloves, chopped
- 1 Red Onion, chopped
- 5cm (2-in) Krachai (Fresh Root Ginger), chopped
- Tbsp chopped Lemon Grass or 2 teasp Ground Lemon Grass
- ½ tsp Ground Turmeric
- ½ tsp Curry Masala or Thai red-curry paste
- Tbsp Fish Sauce
- 1 Tbsp Sugar
- ½ tsp salt
- 1 x 400g (14 oz) container Coconut Milk or freshly prepared
- 350g (12 oz) Filetted chicken breasts,cut into very thin slices about 2.5cm (1-in) long
- 4-8 Banana leaves (depending on size)
Method:
- Prepare the kroeung by homogenising the garlic, onion, ginger, lemon grass, turmeric, curry powder, fish sauce and sugar in a food processor and homogenise completely.
- Add the coconut milk and blend again until thoroughly mixed.
- Transfer the coconut mixture to a medium saucepan and bring to simmering point, stirring.
- Continue to cook gently for about 10 minutes until thickened.
- Cut banana leaves into pieces about 20cm (8-in) square.
- Place the chicken in a bowl, season with a little salt then pour over half the hot coconut sauce and mix well.
- Set the remaining sauce aside.
- Divide the mixture into 8 portions.
- Place a portion of the chicken mixture in the centre of each leaf and fold the edges over to form secure parcels.
- Steam the parcels for 1 hour.
- 5 minutes before the end of the cooking time, gently reheat the remaining sauce.
- To serve - make a small opening down the centre of each parcel and spoon the remaining coconut sauce into the opening or open the parcel and transfer the conten onto a plate topping it with an amount of the sauce.
Post a Comment