- 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
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.
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.
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.)
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.