Steamed Green Curry Chicken In Banana Leaf Parcels


Moist and fragrant Thai chicken parcels cooked in banana leaves

Prep time:30 mins

Cook time:10 mins

Makes: 12


  • 500g chicken mince
  • ¼ cup Five Tastes Thai Green Curry Paste
  • 1 small kaffir lime leaf, finely shredded
  • 1 clove garlic, crushed
  • ½ lemongrass, white part only, finely chopped
  • 1 tablespoon chopped fresh coriander
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons fish sauce
  • 2 banana leaves
  • ¼ cup sweet chilli sauce
  • Zest and juice of 1 small lime
  • Cooked jasmine rice, for serving


Step 1

Place chicken mince, Five Tastes Curry Paste, kaffir lime, garlic, lemongrass, coriander, ginger and fish sauce and in a large bowl. Mix well and refrigerate for 15 minutes.

Step 2

Meanwhile, tear each banana leaf into 6cm wide strips - you will need 12 strips. Quickly dip strips into boiling water or over a gas flame until leaf turns bright green and is more pliable.

Step 3

Spoon a heaped tablespoonful of chicken mixture onto one corner of a banana leaf strip. Fold diagonally to form a triangle. Continue folding on the diagonal the entire length of strip, keeping a triangle shape and encasing the filling. Repeat with remaining mixture and banana leaves to make 12 triangles. Place into a steamer, seam side down and in a single layer. Cover and cook for 10 minutes. (Cook in batches if necessary.)

Step 4

Meanwhile, combine sweet chilli sauce, lime zest and juice in a serving bowl. Serve unwrapped parcels with rice and dipping sauce or allow guests to open parcels themselves.

Tasty Tip!

Always fill the dull side of the banana leaf allowing the shiny side to be on the outside.

Steamed Green Curry Chicken In Banana Leaf Parcels
Average user rating:
  • 5

Featured in this recipe

  • Thai Green Curry Paste

    Thai Green Curry Paste

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