Place the rice, chicken breast, coconut milk, water, and spice paste into a saucepan, bring to a boil then simmer for 15 minutes with a lid on. Remove from the heat.
Remove the chicken from the rice and allow to cool while keeping a lid on the rice as it cools.
Chop the chicken and toss together with the chilli, coriander, garlic and spring onions.
Once the rice has cooled mix together with the chicken, chilli, coriander, garlic and spring onions. Stir through, then place a serving spoon of mix into a banana leaf fold and secure with a tooth pick or skewer and place into an oven at 90C for 8 minutes.
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