The Sweet Life Recipes - Main Fare
Chicken in Banana Leaves (Thai flavors)
4 chicken breasts (sliced into diagonal slices about ¾” slices)
4 spring onions
4 lemongrass stalks
4 large mushrooms, cut in half
1 large carrot, finely shredded (we are going use part and save some for the salad)
Banana leaves (or parchment or foil) cut into pieces approx. 8x10
Sprinkle the chicken with a bit of sea salt and black pepper. Layer in the leaf. Leeks on the bottom. Then the chicken, mushrooms, lemon grass, carrot and spring onion on top. This will “steam” in the oven for at 325 for 30 to 40 minutes. You’ll need to open the package and check the chicken for doneness. The time will depend on the thickness of your chicken.
4 green (spring) onions, sliced (including the green stem)
1 to 2 fresh red chili, depending on how spicy you want it
4 kaffir lime leaves (cut out the hard central stem and only include the soft leaf—these can be found in the frozen food aisle of your favorite Asian food store…) or. Use a bit more lime juice if you can’t find them)
4 cloves garlic
1.5 T. lime juice
4 T. fish sauce
1 c loosely-packed fresh Thai basil leaves (different from the basil we normally find here in the US)
1/3 c. lite coconut milk
4 T. lite soy sauce
It's Even More Simple!
While chicken is cooking, make the sauce by placing all sauce ingredients in a food processor ….or if you are doing it more authentically THAI it goes in a mortar and pestle! This CAN BE your workout for the day! :) Process well. Pour the sauce into a sauce pan and gently heat up. You needn't boil the sauce, just warm it through.
You can serve this in the leaf, or remove. Drizzle sauce on top. I serve this with my coconut rice and a green salad with my Asian ginger dressing