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Thai Rice & Chicken Bundles

2.50 from 36 votes
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Ingredients Method

Ingredients
  

Roasted Rice (use half for this recipe)
  • 1 cup Jasmine rice
  • 1 tbsp Coriander seeds
  • 2 tbsps Peanuts
  • 1 tbsp white Peppercorns
Curry
  • 1/2 cup Oil
  • 1 cup Shallots
  • 2 tbsps minced Garlic
  • 1 lb - 453 gms boneless Chicken
  • 2 tbsps Thai Red Curry Paste
  • 3 tbsps Fish sauce
  • 2 tbsps Palm Sugar
  • 1/4 cup hot Water

Method
 

  1. To make the roasted rice add the rice to a hot dry wok
  2. Keep stirring so the rice does not burn
  3. Add the Coriander seeds, peanuts and white peppercorns and roast
  4. Turn the heat off and allow to cool completely
  5. Add this to a spice grinder and pulse till coarse
  6. In a wok, heat some oil
  7. Add the shallots and the minced garlic
  8. Add the boneless chicken and saute
  9. Add the red curry paste and coat all the pieces with it
  10. Add the fish sauce followed by the palm sugar dissolved in hot water
  11. Allow the chicken to just about cook for 10 - 15 mins and then add half a cup of the roasted rice mixture
  12. Fold everything together and turn the heat off while the rice is still raw
  13. Spoon the mixture into strips of banana leaf and roll to seal
  14. Add a cup of water to the instant pot
  15. Add all the bundles on top of a trivet
  16. Select steam and cook for 10 mins