Thai green coconut chutney:

Pandan Chicken


  1. Advance Preparation:

    • Switch on deep fat fryer at 180°C.
    • Wipe all the banana leaf with a clean tea towel.
  2. Thai green coconut chutney:

    • Put the KNORR Blue Dragon Thai Green Curry Paste, caster sugar and lime juice in a pan and bring to the boil for 1 min.
    • Place the desiccated coconut, mint, coriander and light coconut milk into a blender and blend together.
    • Then add the contents of the pan and blend again.
    • Store to serve with the chicken.
  3. Pandan Chicken

    • Dice the chicken breast into 1cm square pieces and place in a large bowl.
    • Mix in the KNORR Blue Dragon Teriyaki Marinade, KNORR Professional Ginger puree, sesame seeds, sesame oil, soy sauce, caster sugar and white pepper into the chicken.
    • Leave to marinade for 2 hours in the fridge.
    • When ready lay the banana leaf out on the side and cut into 10 cm wide strips.
    • Place 50g of the chicken mix and roll it tightly. fold over either side and secure with a tooth pick.
    • Deep fry until the chicken is cooked - approx. 5 min. but use a probe to check.
  4. To Serve

    • Place the banana leaf on the plate along with a pot containing 40g of the Green Thai coconut chutney.
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