Banana trunk and chicken curry recipe
- Cuisine: Thai
Ingredients200g banana trunk heart
4 tbsp vegetable oil
1 small chicken, chopped into bite-sized pieces
4 kaffir lime leaves
1 tbsp fish sauce
40g dried glass noodles, soaked in water for 30 minutes
2 spring onions, sliced
4 coriander sprigs, sliced
¼ cup finely chopped lemongrass
¼ cup finely chopped galangal
4 kaffir lime leaves, finely sliced
1/3 cup finely chopped garlic
1/3 cup finely chopped red Asian shallots
13 dried chillies, finely chopped
1 tbsp fermented shrimp paste
2 tbsp fermented fish paste
PreparationTo make the chilli paste, in a mortar and pestle, add one ingredient at a time, and pound until a paste is formed. Begin with the lemongrass, followed by galangal, kaffir lime leaves, garlic, red shallots and dried chilli. Finally, add the fermented shrimp and fish pastes and incorporate well. Transfer to a bowl and set aside.
Add half a cup of water to the mortar, cleaning both mortar and pestle with the water. Pour water out and reserve for later.
Slice the banana trunk hearts into 5cm lengths, then cut into quarters. Place them in a water bath with lime juice or vinegar to stop them discolouring. Set aside.
Heat oil in a wok over high heat. Add the chilli paste, and sauté for 3 minutes or until fragrant. Add the chicken and stir-fry for a further 3 minutes.
Add the reserved water from the mortar, plus enough water to just cover the chicken. Increase heat to high and bring to the boil, skimming any impurities that rise to the surface. Add the banana trunk and simmer for 5-8 minutes or until chicken is cooked and the banana trunk softens.
Add the kaffir lime leaves, fish sauce and glass noodles. Stir well. Cook for a further minute.
Garnish with spring onion and coriander to serve.
If you enjoyed this Banana trunk and chicken curry recipe then browse more Thai recipes, curry recipes, noodle and dumpling recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
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