Recipe by Kim Smith VIC Consultant from her Gogetters Presentation – Great Job Kim!
1 long green chilli, seeds removed
2 garlic cloves
Zest and juice of 1 lime
1 cup coriander leaves and stalks
1 tbs cumin seeds, lightly toasted
2 tbs fish sauce
60g coconut cream
2 skinless chicken breasts, sliced
Thinly sliced red chilli to garnish
In TM bowl place, green chilli, garlic, lime zest and juice, coriander, cumin, fish sauce and coconut cream.
Chop for 10 seconds on speed 9.
Tear off 3 sheets of baking paper, each 80cm in length. Fold each one in half.
Rub the spice paste over the chicken portions.
Divide chicken evenly amongst the 3 pieces of baking paper. Wrap paper tightly around the chicken, tucking the edges under and gathering up the sides to make a parcel. Tie each one tightly with kitchen string to secure and arrange in the steamer basket.
Add water to the TM bowl.
Place Varoma into position. Set at Varoma temperature, 20 minutes, speed 4.
Garnish each parcel with red chilli slices.