Kluay Buat Chi

Plump banana pieces gently poached in sweet, lightly salted coconut milk—simple, creamy, and comforting.

Ingredients

• 700g chicken thighs
• 1 cup rice vermicelli
• 1 tbsp minced garlic
• a pinch of dried shrimp
• 1/4 cup coconut oil
• a generous handful of bean sprouts
• a handful of fresh cilantro, chopped
• a generous spoonful of tamarind paste
• 500ml chicken stock
• a pinch of ground turmeric

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with coconut oil.

2. 2

   In a large bowl, whisk together the rice noodles and dried shrimp until evenly combined.

3. 3

   In a separate bowl, blend the roasted peanuts with the chicken stock until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 10 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

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