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Tom Ga Khai (Thai Coconut Milk Chicken), Steamed Clams With Garlic And Thai Curry Fish Custard
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Ingredients
Thai curry fish custard
- 1 banana leaf (20 cm x 30 cm), blanched
- 10 wild betel leaves (daun kadok), shredded (optional)
- 200 g fish fillets, cut in thin slices (3 mm)
- 150 g fresh prawn flesh, cut in 1 cm pieces
- 150 g fresh squid rings
- 1 pinch white pepper powder
- 3 fresh red chillies, deseeded
- 10 dried chillies, deseeded, soaked to soften
- 150 g shallots
- 5 garlic cloves
- 10 g fresh galangal (lengkuas)
- 3 stalks fresh lemongrass, white part only
- 10 g shrimp paste (belacan)
- 5 candlenuts (buah keras)
- 150 g coconut milk
- 3 eggs
- 20 kaffir lime leaves, shredded, plus extra for garnishing
- 1 tsp ground turmeric
- 10 g white rice flour
- 20 g tapioca starch
- 15 g fish sauce
- 10 g sugar
Steamed clams with garlic
- 50 g cabbage, shredded
- 800 g clams, thin-shell
- 1 lemon, juice only
- ½ torch lily (bunga kantan), bud only
- 8 bird's eye chillies (chilli padi)
- 1 fresh red chilli
- 10 garlic cloves
- 1 sprig coriander leaves
- 3 tbsp sugar
- 10 - 15 g fish sauce
- ½ tsp salt
- 50 g water
Tom ga khai (Thai coconut milk chicken)
- 450 g water
- 50 g fresh galangal (lengkuas), cut in slices
- 3 stalks fresh lemongrass, white part only, bruised
- 6 kaffir lime leaves, bruised
- 4 - 8 bird's eye chillies (chilli padi), bruised
- 400 g skinless chicken thigh fillets, cut in cubes (2 cm)
- 30 g fish sauce
- 10 g sugar
- 200 g coconut milk
- 200 g fresh oyster mushrooms, tear in bite-sized pieces
- 200 g tomatoes, cut in quarters
- 10 g lemon juice
- 1 sprig fresh coriander, leaves only, to garnish
- 1 fresh red chilli, cut in thin strips, , to garnish (refer to step 6)
- kaffir lime leaves, shredded, to garnish
- Nutrition
- per 1 portion
- Calories
- 2514 kJ / 601 kcal
- Protein
- 43 g
- Carbohydrates
- 49 g
- Fat
- 29 g
- Fibre
- 11 g
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