Cambodian Coconut Chicken Curry Parcels - Amok Moan

Ingredients:

2 cloves Garlic, chopped

1 Red onion, chopped

5 cm Fresh root ginger, chopped

2 tbsp Lemon grass, chopped or 2 tsp ground lemon grass

1/2 tsp Turmeric, grounded

1/2 tsp Curry powder

2 tbsp Fish sauce

1 tbsp Sugar

1/2 tsp Salt

400 gm Tin coconut milk

4-8 Banana leaves, or 8 large dark green cabbage leaves

350 gm Boneless chicken breasts, cut into very thin slices about 2.5 cm long

Cooking Instructions:

Place the garlic, onion, ginger, lemon grass, turmeric, curry powder, fish sauce and sugar in a blender or food processor and process until well blended. Add the coconut milk and process again until thoroughly mixed. Transfer the coconut mixture to a medium saucepan and bring to simmering point, stirring and continue to cook gently for about 10 minutes until thickened. Meanwhile, if using cabbage greens, place them in a large saucepan, cover with boiling water and set aside to soften. If using banana leaves, cut into pieces about 20 cm square. Place the chicken in a bowl, season with a little salt then pour over half the hot coconut sauce and mix well. Set the remaining sauce aside. Place 1/8th of the chicken mixture in the centre of each leaf and fold the edges over to form secure parcels, making sure you tuck the edges under. Steam the parcels for 1 hour. 5 minutes before the end of the cooking time, gently reheat the remaining sauce. To serve - make a small opening down the centre of each parcel and spoon the remaining coconut sauce into the openings. Serve immediately with rice.

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