THAI CHICKEN WRAPPED IN PANDANUS LEAVES

Wrap chicken in the following way.Hold the base of the leaf in left hand and then tip into right hand, form a cup by bringing base of leaf across front top part of leaf. Place chicken inside then bring the long section of leaf around , over and under the chicken, now tuck it under the leaf again and tighten.It is exactly the same process as knotting a tie.

1) 3 skinless chicken thigh fillets.
2) 2 coriander roots, scraped and chopped.
3) pinch of salt.
4) 3 garlic cloves.
5) 2cm (1 in) piece of ginger, peeled.
6) pinch of ground star anise- optional.
7) 10 white peppercorn.
8) 1/2 cup sweet soy sauce (kecap manis).
9) 5 tablespoons palm sugar.
10) 3 tablespoons Chinese red vinegar.
11) 2 tablespoons sesame oil.
12) 3 tablespoons Worcestershire sauce.
13) 15 large Pandanus leaves.
14) oil for deep frying.
15) pinch of sesame seeds (roasted)

METHOD

1) cut each chicken fillet into 5 pieces.
2) using a pestle and mortar, pound the coriander roots with salt, garlic, ginger, star anise, (if using) and peppercorns to a fine paste.
3) stir in the soy sauce, palm sugar, vinegar, sesame oil ad Worcestershire sauce.Use half of this to marinade to the chicken, leaving overnight or, for up to 3 days-refrigerated.
4) reserve the other half of the mixture to make a sauce and, keep in fridge,
5) when ready to make dilute the reserved mixture with a tablespoon of water for a dipping sauce.remove chicken from the marinade and wrap each individual piece in a pandan leaf.
6) fry in small batches being careful not to burn, drain on paper towels and sprinkle with the sesame seeds.

Thai Green Chicken Curry

400g Chicken thin strips
1 tablespoon vegetable oil
1 heaped tablespoon Thai green curry paste
2 tablespoons fish sauce
1 tablespoon palm sugar
1 tablespoon lime juice
4 kaffir lime leaves torn
1 large hand full of Thai basil leaves
5 large Thai aubergine, cut into quarters
20-30 Thai pea aubergines
400ml coconut milk
1 small handful of bamboo shoots
6 baby corns sliced length ways


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METHOD

1. Heat oil in wok/pan
2. Fry curry paste until aromatic (4-5minutes)
3. Add coconut milk, bring to the boil dissolving in the paste
4. Reduce heat to simmer
5. Season with lime juice, fish sauce and palm sugar
6. Add both types of aubergines (10 minutes)
7. Add chicken strips, cook through in the curry (10 minutes) (DO NOT BOIL)
8. Add baby corn and bamboo and basil (4 minutes)
9. Serve with Thai rice and garnish with sliced red chillies

Massaman Chicken Curry

1 tablespoon oil
1 large tablespoon massaman paste
400ml coconut milk
200ml chicken stock
1 large potato
1 large onion
4 cloves
3 star anise
6cm cinnamon stick
8 cardamon pods (seeds only)
1 tablespoon palm sugar
2 tablespoon fish sauce
1 tablespoon lime juice
400g chicken
50g cashew nuts
Handful of chopped coriander
Slices of lime


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1. Dice the chicken, potato and onion into about 3cm chunks
2. Toast the cloves, star anise, cinnamon stick, cardamon seeds. Do not burn, toast until aromatic. Leave on the side for later.
3. Toast the cashew nuts. Leave on the side for later.
4. Heat the oil in a wok/pan. 
5. Add the massaman paste to the oil and fry for about 4 minutes.
6. Add the coconut milk and stock to the paste. Stir and bring to the boil while the paste dissolves. When boiled turn down to a heat for it to simmer. 
7. Add the fish sauce, lime juice, palm sugar. Cook and stir for 2 minutes.
8. Add the toasted spices (cloves, star anise, cinnamon stick, cardamon seeds). Cook and stir for 1 minute.
9. Add the chicken, potato and onion. Simmer for 20 minutes and stir occasionally. 
10. Prepare your rice while this cooks.
11. Just before serving add the cashew nuts.
12. Serve with rice, a sprinkle of chopped coriander leaves and a slice of lime.