Equipment
Ingredients
Main Components
- 400 g boneless skinless chicken thighs, diced into 2.5cm pieces
- 200 g baby potatoes, halved
- 100 g sugar snap peas, strings removed
Green Garlic Curry Paste
- 30 g garlic, peeled
- 15 g fresh ginger, peeled and roughly chopped
- 50 g fresh coriander, leaves and tender stems roughly chopped
- 10 g green chilies, stems removed
- 100 ml coconut cream, well shaken
- 15 ml lime juice, freshly squeezed
- 5 g garam masala
- 5 g salt
Wrapping
- 4 banana leaves, washed and dried
Nutrition (per serving)
Method
Bring a medium pot of salted water to a rolling boil. Add the halved baby potatoes and blanch for 8 to 10 minutes until just fork-tender. Drain well and set aside to cool slightly.
In a food processor, combine the peeled garlic, fresh ginger, fresh coriander, green chilies, coconut cream, lime juice, garam masala, and salt. Blend until a smooth, vibrant green paste forms, scraping down the sides as necessary.
In a mixing bowl, combine the diced chicken thighs, parboiled baby potatoes, and trimmed sugar snap peas. Pour the green curry paste over the mixture and toss to coat evenly. Let marinate at room temperature for 15 minutes. Wash hands thoroughly with soap and warm water after handling raw chicken to prevent cross-contamination.
Using tongs, gently pass each banana leaf square over a low open flame on your stove for about 3 to 5 seconds per side. The leaves will turn glossy, darken in color, and become pliable. If you do not have a gas stove, blanch the leaves in hot water for 30 seconds and pat them completely dry.
Divide the marinated chicken mixture equally, placing a mound in the center of each softened banana leaf. Fold the sides of the leaf inward over the filling to create a tightly sealed rectangular parcel, then secure securely with kitchen twine.
Prepare your steamer basket setup and bring the water to a rapid boil. Place the tied banana leaf parcels in the steamer basket, cover tightly, and steam for 20 to 25 minutes. Ensure the thickest pieces of chicken reach an internal temperature of 74°C (165°F) for safe consumption.
Carefully remove the hot parcels from the steamer using tongs and let them rest on a platter for 5 minutes. Snip the kitchen twine and allow guests to open their own parcels at the table to enjoy the initial burst of aromatic steam.
Chef's Notes
- Parboiling the potatoes is crucial as they require a longer cooking time than diced chicken thighs. Adding raw potatoes to the parcel would result in either dangerously undercooked potatoes or tough, overcooked chicken.
- Softening banana leaves over an open flame breaks down their rigid cellular structure, preventing the leaves from snapping and tearing when you fold them.
- For the most vibrant color, ensure your fresh coriander is fairly dry before blending it into the curry paste. Excess water dilutes the paste and subdues the aromatic essential oils.
- If cooking for a crowd, the assembled banana leaf parcels can be prepared up to 12 hours in advance and stored in the refrigerator. Add an extra 5 minutes to the steaming time if cooking straight from cold.
Storage
Refrigerator: 3 days — Store in the sealed banana leaf wrap. Reheat before unwrapping to preserve moisture.
Freezer: 1 month — Freeze in the banana leaf, sealed in an airtight container or freezer bag.
Reheating: Steam for 10 minutes or microwave on medium power for 3 minutes until steaming hot.
