Grill or barbecue the chicken for an easier, less oily but just as delicious version.
500 g/1 lb chicken thigh fillets
1 tablespoon Thai pepper-coriander paste
1 teaspoon finely grated fresh ginger
1 tablespoon finely chopped shallot
2 tablespoons fish sauce
2 tablespoons coconut milk
1 teaspoon palm sugar or brown sugar
pandan leaves, fresh or frozen
Trim any visible fat from chicken, and cut meat into bite-sized pieces. Combine the remaining ingredients in a bowl, add the chicken and mix well. Leave to marinate for 30 minutes. Put 2 pieces of chicken on each strip of pandan leaf, cut long enough to allow the chicken to be wrapped in it. Fasten with toothpicks. When all are made, place about 15 cm (6 in) from source of heat and cook over barbecue or under a preheated griller for about 8 minutes, turning after 4 minutes.
Let guests unwrap them and enjoy the aroma and flavor.
Recipe excerpted from Encyclopedia of AsianFood by Charmaine Solomon (Periplus Editions, 1998)