Steamed guinea fowl curry in lotus leaves

Impress your guests with a distinctive and elegant Thai dish with Ian Pengelley's recipe for a distinctively presented curry
By Ian Pengelley
Steamed guinea fowl curry in lotus leaves
  • Rating:
  • 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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