Lamprais with Wakame Curry

Place the dried wakame in a bowl of cold water and soak for 10 minutes until rehydrated. Drain well, squeeze gently to remove excess water, and roughly chop. Set aside.

Rinse the basmati rice under cold water until the water runs clear. In a saucepan, combine the rice, 600 ml (2½ cups) water, pandan leaf, and ½ tsp salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 12–15 minutes until the rice is tender and the water is absorbed. Remove the pandan leaf, fluff the rice, and set aside.

Heat 1 tbsp coconut oil in a large skillet over medium heat. Add the onion, garlic, and ginger, and sauté for 3–4 minutes until fragrant. Add the chicken thighs and cook for 5 minutes, turning occasionally, until lightly browned on all sides.

Stir in the curry powder, turmeric, and 1 tsp salt. Add the tomato, green chilies, and curry leaves. Pour in 200 ml (¾ cup) coconut milk and 100 ml (⅓ cup) water. Bring to a gentle simmer, cover, and cook for 15–20 minutes until the chicken is cooked through and the sauce has thickened. Stir in the lime juice and set aside.

In a separate saucepan, heat the remaining 1 tbsp coconut oil over medium heat. Add the chopped wakame and sauté for 2 minutes. Pour in the remaining 200 ml (¾ cup) coconut milk and 100 ml (⅓ cup) water. Add ½ tsp salt and simmer uncovered for 8–10 minutes until the curry thickens slightly. Adjust salt to taste.

Wipe the banana leaf squares clean with a damp cloth. Pass each leaf briefly over an open flame or warm them in a dry skillet for a few seconds to make them pliable and release their aroma. Set aside.

Lay a banana leaf square on a work surface. Place a portion of rice in the centre, then top with some chicken curry, a spoonful of wakame curry, and a sprinkle of fried shallots if using. Fold the sides of the leaf over the filling to form a neat parcel, then secure with kitchen twine. Repeat with the remaining leaves and filling.

Preheat the oven to 180°C (350°F). Place the parcels on a baking tray and bake for 20–25 minutes until heated through and the leaves are slightly charred at the edges. Carefully open a parcel to check that the filling is piping hot.

Let the parcels rest for 5 minutes before opening. Serve each parcel on a plate, allowing guests to unwrap their own. Offer extra lime wedges and fried shallots on the side.