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Tom Ga Khai (Thai Coconut Milk Chicken), Steamed Clams With Garlic And Thai Curry Fish Custard
You can also prepare fish custard into individual parcel. Take a banana leaf (cut into 20 cm x 23 cm). Put some fish slices, squid rings and prawns on it. Spoon 2 tbsp spice mixture on it. Then fold into a packet and secure with staple pins.
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Details
- Difficulty
- Easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 100 min
- Total
- 100 min
- Yield
- 6 portions
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- Category
- Menus & more
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- banana leaf
- 1
- fish fillets
- 7.1 oz
- fresh prawn flesh
- 5.3 oz
- fresh squid rings
- 5.3 oz
- white pepper powder
- 1 pinches
- fresh red chillies
- 3
- dried chillies
- 10
- shallots
- 5.3 oz
- garlic
- 5 cloves
- fresh galangal (lengkuas)
- 0.4 oz
- fresh lemongrass
- 3 stalks
- shrimp paste (belacan)
- 0.4 oz
- candlenuts (buah keras)
- 5
- coconut milk
- 5.3 oz
- eggs
- 3
- kaffir lime leaves
- 20
- ground turmeric
- 1 tsp
- white rice flour
- 0.4 oz
- tapioca starch
- 0.7 oz
- fish sauce
- 0.5 oz
- sugar
- 0.4 oz
- English cabbage
- 1.8 oz
- clams
- 1.8 lb
- lemon
- 1
- torch lily
- 0.5
- bird's eye chillies (chilli padi)
- 8
- fresh red chilli
- 1
- garlic
- 10 cloves
- coriander leaves
- 1 sprigs
- sugar
- 3 tbsp
- fish sauce
- 0.4–0.5 oz
- salt
- 0.5 tsp
- water
- 1.8 oz
- water
- 16 oz
- fresh galangal (lengkuas)
- 1.8 oz
- fresh lemongrass
- 3 stalks
- kaffir lime leaves
- 6
- bird's eye chillies (chilli padi)
- 4–8
- skinless chicken thigh fillets
- 14 oz
- fish sauce
- 1.1 oz
- sugar
- 0.4 oz
- coconut milk
- 7.1 oz
- fresh oyster mushrooms
- 7.1 oz
- tomatoes
- 7.1 oz
- lemon juice
- 0.4 oz
- fresh coriander
- 1 sprigs
- fresh red chilli
- 1
- kaffir lime leaves
- kaffir lime leaves
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 43 g
- Energy
- 2,514.6 kJ
- Calories
- 601 kcal
- Fat
- 29 g
- Fibre
- 11 g
- Carbohydrates
- 49 g
Cooking instructions are available on the original Cookidoo® page.
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