Green Curry & Pandan Leaf Chicken
1 hour 30 minutes
5 Servings
Green Curry & Pandan Leaf Chicken is a Thai dish combining pandan leaves, chicken, and green curry. The pandan leaves impart a sweet and fragrant taste to the chicken, while the green curry adds a spicy and flavourful broth.
This Pandan Chicken recipe is rich in the aroma of pandan leaves and also delicious if sautéed. Typically, this dish is served with rice and vegetables.
Nutrition Value in 1 Serving
Calories
276.2 kcal
Carbohydrate
5.46 g
Protein
21.48 g
Fat
18.68 g
Sodium
179.86 mg
| 450 g | Chicken chop, cut into bite-sized |
| 100 g | Coconut milk |
| 1/2 tsp | AJI-NO-MOTO® Umami Seasoning |
| 1/2 tsp | Fish sauce |
| Enough | Oil for deep frying |
| 20-30 pcs | Pandan leaves |
Ingredients A: green curry paste
| 3 | Green chillies, deseeded |
| 5 | Green bird chillies, deseeded |
| 3 cloves | Garlic |
| 3 | Lemon grass |
| 2 slices | Galangal |
| l tsp | Kaffir lime zest |
| 2 sprigs | Coriander roots/stem and leaves |
| 1/2 tbsp | Ground coriander |
| 1/2 tbsp | Ground cumin |
| 1/2 tsp | White pepper |
| 1/2 tsp | Turmeric powder |
| 2 tbsp | Cooking oil |
- Combine all ingredient (A) and blend well.
- Marinade the chicken with (A), coconut milk, AJI-NO-MOTO® and fish sauce for at least an hour.
- Divide the chicken into portions and wrap with the pandan leaves.
- Heat oil and deep fry the chicken. Serve hot.
Tips: This recipe can be stir-fried in a wok. No need to wrap but cut 3 - 4 pcs of pandan leaves into 4 cm length and stir fry the chicken in it.
With the application of AJI-NO-MOTO®, it is able to reduce about 37% of sodium while maintaining the same deliciousness of the dish.
AJI-NO-MOTO® Recipes
