Chicken in pandan leaves
4 chicken thighs, boneless, skin removed
2 tbsp red curry paste
1 tbsp palm sugar
3 tbsp fish sauce
1 tbsp vegetable oil
½ tsp ground turmeric
2 tbsp coconut milk
350g/12oz jasmine rice, to serve
8 pandan leaves (approximately 2 per chicken thigh)
dash oil, for frying
In a large bowl, combine all the ingredients, except the pandan leaves, together and rub the marinade into the meat. Refrigerate for 1 hour.
Meanwhile, rinse the rice until the water runs clear and then cook to packet instructions.
Fill a glass bowl with boiling water and soak the pandan leaves for 1 minute to make them more pliable.
Wrap each chicken thigh in a leaf, securing tightly with a cocktail stick.
Heat a large wok over a medium heat with a dash oil. Fry the parcels for 6–8 minutes on each side, or until cooked through.
Serve alongside the jasmine rice.