CC license



Ingredients:

  • Garlic Cloves, chopped
  • 1 Red Onion, chopped
  • 5cm (2-in) Krachai (Fresh Root Ginger), chopped
  • Tbsp chopped Lemon Grass or 2 tsp Ground Lemon Grass
  • ½ tsp Ground Turmeric
  • ½ tsp an Indian Curry masala or Thai/Cambodian  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.



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 contents onto a plate topping it with an amount of the sauce.
Serve immediately with rice.