Amok sach moan (Chicken Amok Curry Parcels)

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:

1. 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.
2. Add the coconut milk and blend again until thoroughly mixed.
3. Transfer the coconut mixture to a medium saucepan and bring to simmering point, stirring. 
4. Continue to cook gently for about 10 minutes until thickened.
5. Cut banana leaves into pieces about 20cm (8-in) square.
6. Place the chicken in a bowl, season with a little salt then pour over half the hot coconut sauce and mix well. 
7. Set the remaining sauce aside.
8. Divide the mixture into 8 portions. 
9. Place a portion of the chicken mixture in the centre of each leaf and fold the edges over to form secure parcels. 
10. Steam the parcels for 1 hour.
11. 5 minutes before the end of the cooking time, gently reheat the remaining sauce.
12. 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.