Recipe

Chicken curry parcels

Apr 27, 2013 2:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Chicken curry parcels
  • 2 tablespoon bought red curry paste
  • 3/4 cup coconut milk
  • 1 tablespoon lemon or lime juice
  • 4 150 g chicken breast fillets, fat trimmed
  • 1 medium carrot, halved lengthwise, thinly sliced diagonally
  • 150 gram snow peas, trimmed, halved diagonally
  • 450 gram fresh rice noodles
  • 1/3 cup coriander leaves
  • 3 teaspoon sesame oil
  • 1 fresh long red chilli, thinly sliced

Method

Chicken curry parcels
  • 1
    Whisk curry paste, coconut milk and juice in a small bowl. Score each chicken breast several times. Place 4 x 25cm-square pieces of baking paper on a clean work surface.
  • 2
    For each parcel, place a quarter of the carrot and snow peas at centre of baking paper. Top vegetables with chicken: drizzle with coconut milk mixture. Fold paper over, tucking ends in to enclose ingredients and form a parcel.
  • 3
    Place parcels, seam-side down, in a large bamboo steaming basket over a pan of simmering water (don't let base of steamer touch the water). Cover with a bamboo lid; steam parcels for 12-15 minutes or until chicken is cooked.
  • 4
    Soak noodles in boiling water in a large heatproof bowl for 30 seconds; stir to separate strands. then drain. Add coriander, sesame oil and chilli to noodles; toss. Remove chicken from parcels. Serve with noodle mixture.

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