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Banana Baked Rice and Spice


  • 1 banana leaf

  • 200g Jasmine rice

  • 6 diced spring onions, finely sliced

  • 1 chicken breast

  • 1 long red chilli, finely sliced

  • ½ bunch coriander

  • 1 clove garlic, finely sliced

  • 1 can (400ml) coconut milk

  • 400ml water

  • 2 tbsp hot and sour paste


  • 1.

    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.

  • 2.

    Remove the chicken from the rice and allow to cool while keeping a lid on the rice as it cools.

  • 3.

    Chop the chicken and toss together with the chilli, coriander, garlic and spring onions.

  • 4.

    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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