Pandan chicken with green Thai coconut chutney
Surprise your guests with this special Asian recipe! The chicken is marinated with dark soy sauce and wrapped in banana leafs. Try out our KNORR Blue Dragon Thai Green Curry Paste for preparing the chutney.
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.
