Lime & Red Curry Chicken Pockets
Packet of 12 bean curd pockets
FILLING
1 chicken breast
1 & 1/2 tablespoons Katsup Manis
1 heaped tablespoon red curry paste
1/2 lime
2 cloves garlic
1 cup coriander
1 egg
1 cup mushrooms
DIPPING SAUCE
1/2 cup Katsup Manis
1/2 lime
2 tablespoons sweet chilli sauce
sprinkle of sesame seeds
1. In a food processor, blend together all filling ingredients.
2. Stuff blended mixture into the bean curd pockets so they are 3/4 full, fold over bottoms.
3. Steam pockets for 10-15 minutes.
DIPPING SAUCE
1. Mix ingredients together and sprinkle with sesame seeds.
| Yield: | 4 servings | |
| Prep Time: | 0 hr 15 mins | |
| Cook Time: | 0 hr 30 mins | |
| Ready In: | 0 hr 30 mins | |
| Category: | Appetizer | |
| Main Ingredient: | Chicken | |
| Cooking Method: | Steaming |
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| Recipe Tags: | Lime & Red Curry Chicken Pockets | chicken |
