Pandan Chicken with Green Curry
An appetizing chicken recipe that is rich in the aroma of pandan leaves and also delicious if sautéed.
Nutrition Value in 1 Serving
|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|
|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.