- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 30 minutes plus cooling
- Effort: medium
- 3 tbsp chicken stock, or water
- 225 g guinea fowl meat, finely sliced
- 1 1/2 tbsp fish sauce
- 1/2 Thai apple aubergine
- 50 g Thai pea aubergine, steeped in water
- 2 1/2 tbsp rice, roasted
- 8 dried lotus leaves, oaked for 3 hours, then drained
For the curry paste:
- 1 1/2 tbsp lemongrass, finely chopped
- 1 tbsp galangal, chopped
- 1 tbsp garlic, chopped
- 2 tbsp shallots, chopped
- 1 1/2 tsp shrimp paste
- 1 tsp coriander seeds, roasted
- 1 tbsp coriander roots, chopped
- 12 long dried chillies, deseeded, soaked and drained
- large pinch of salt
Tips and Suggestions
This recipe contains a number of Thai ingredients which can best be found in a Chinese or Thai food store.
1. First prepare the curry paste. Place the lemon grass, galangal, garlic, shallots, shrimp paste, coriander seeds and root, chillies and salt in a food processor. Blend to a fine paste.
2. In a large, heavy-based saucepan, heat the stock. Add in the paste and guinea fowl meat. Simmer for 3-4 minutes and add in the fish sauce.
3. Add in the drained apple and pea aubergines and simmer for a further 5 minutes.
4. Mix in the roasted rice and simmer for 2-3 minutes. Remove the guinea fowl curry from direct heat and set aside to cool.
5. Layer two pre-soaked lotus leaves on top of each other. Place a quarter of the cooled guinea fowl curry in the centre of the leaves. Join the sides of the leaves together, securing with cocktail sticks.
6. Repeat the process, making 4 parcels in all.
7. Place the parcels in a steamer (ideally a bamboo one) and steam for 10-15 minutes. Serve at once.
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