About this recipe:
These banana leaf packets are the perfect way to steam a curry. The nutty flavor of the banana leaf transfers to the curry, giving it that added flavor. You can find the leaves in the freezer of your local asian or mexican market. This dish can be made with chicken, fish or even tofu. Its a show stopper at your dinner party!
Preheat the oven to 350F.
Ingredients:
• 1 packet of frozen banana leaves
• 2 chicken breasts or 2 fish filés
Ingredients for the curry:
• 1 shallot, chopped
• 2 gloves of garlic, minced
• thumb size piece of ginger, peeled & sliced
• 2 t. coriander seeds
• handful of basil leaves, chopped
• handful of cilantro leaves, chopped
• 1/2 can of light coconut milk
• 1 t. red chili paste
• 1/2 jalapeno (with or without seeds, depending on how spicy you like it)
• 1 t. chili powder (optional)
• dash of cayenne pepper (optional)
• dash of paprika
• juice from 1 lime
1. Cut the meat in bite size pieces, set aside in a deep bowl.
2. Place all the ingredients for the curry in a blender, blend until smooth and creamy.
3. Poor the curry over the meat, cover and refrigerate for at least two hours (or overnight).
4. Fill the sink up with warm tap water. Submerge the frozen banana leaves to thaw. When thawed, wash the leaves on both sides. Transfer to flat work surface.
5. Open up the leaves, cut the side (this is the hard center vain of the leaf) and set aside. This will later come in handy to tie up our packets.
6. Select a piece of the leave that has no tears. Cut about 6 (horizontal) letter sized pieces. Its best if the 'grain' of the leaf goes horizontal too, this will make wrapping easier.
7. Take a leaf and lay it on your flat surface (grain horizontal). Scoop a couple of tablespoons of your curry onto the center of the leave. Fold top and bottom, than fold both sides towards the middle (kind of like an envelope). Be careful not to crack the leave as the curry will run out. Use the cut off center string to tie the packet together. You can also use a toothpick.
8. Put your packets in a pyrex dish, bake in the oven for about 20 or 30 minutes on 350F.
9. Serve the packet on a place or for the real traditional way, just use the leaf as your plate.
10. Salt to taste, goes well with steamed vegetables.
