Devices & Accessories
Tom Ga Khai (Thai Coconut Milk Chicken), Steamed Clams With Garlic And Thai Curry Fish Custard
Prep. 10 min
Total 1 h 40 min
6 portions
Ingredients
Thai curry fish custard
-
banana leaf (20 cm x 30 cm), blanched1
-
wild betel leaves (daun kadok) (optional) shredded10
-
fish fillets cut in thin slices (3 mm)200 g
-
fresh prawn flesh cut in 1 cm pieces150 g
-
fresh squid rings150 g
-
white pepper powder1 pinch
-
fresh red chillies deseeded3
-
dried chillies deseeded, soaked to soften10
-
shallots150 g
-
garlic cloves5
-
fresh galangal (lengkuas)10 g
-
fresh lemongrass white part only3 stalks
-
shrimp paste (belacan)10 g
-
candlenuts (buah keras)5
-
coconut milk150 g
-
eggs3
-
kaffir lime leaves shredded, plus extra for garnishing20
-
ground turmeric1 tsp
-
white rice flour10 g
-
tapioca starch20 g
-
fish sauce15 g
-
sugar10 g
Steamed clams with garlic
-
English cabbage shredded50 g
-
clams thin-shell800 g
-
lemon juice only1
-
torch lily (bunga kantan), bud only½
-
bird's eye chillies (chilli padi)8
-
fresh red chilli1
-
garlic cloves10
-
coriander leaves1 sprig
-
sugar3 tbsp
-
fish sauce10 - 15 g
-
salt½ tsp
-
water50 g
Tom ga khai (Thai coconut milk chicken)
-
water450 g
-
fresh galangal (lengkuas) cut in slices50 g
-
fresh lemongrass white part only, bruised3 stalks
-
kaffir lime leaves bruised6
-
bird's eye chillies (chilli padi) bruised4 - 8
-
skinless chicken thigh fillets cut in cubes (2 cm)400 g
-
fish sauce30 g
-
sugar10 g
-
coconut milk200 g
-
fresh oyster mushrooms tear in bite-sized pieces200 g
-
tomatoes cut in quarters200 g
-
lemon juice10 g
-
fresh coriander leaves only, to garnish1 sprig
-
fresh red chilli cut in thin strips, , to garnish (refer to step 6)1
-
kaffir lime leaves shredded, to garnish
Difficulty
easy
Nutrition per 1 portion
Protein
43 g
Calories
2514 kJ /
601 kcal
Fat
29 g
Fibre
11 g
Carbohydrates
49 g
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