Ingredients
Thai green coconut chutney:
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Caster sugar 100 g
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Lime juice 60 ml
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Dessicated Coconut 200 g
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Mint 30 g
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Coriander 30 g
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Light coconut milk 400 ml
Pandan Chicken
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Chicken breast, skinless 960 g
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Sesame seeds 10 g
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White Pepper 5 g
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Caster sugar 10 g
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Sesame oil 10 ml
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Banana Leaf 2 kg
Preparation
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Advance Preparation:
- Switch on deep fat fryer at 180°C.
- Wipe all the banana leaf with a clean tea towel.
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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.
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Pandan Chicken
- Dice the chicken breast into 1cm square pieces and place in a large bowl.
- Mix in the KNORR Blue Dragon Teryaki Sauce, 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.
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To Serve
- Place the banana leaf on the plate along with a pot containing 40g of the Green Thai coconut chutney.
