Ingredients

• 500 grams minced chicken
• 1 tblsp Thai green curry paste
• 4 spring onions, finely chopped
• 6 basil leaves finely chopped
• 1 egg
• ½ cup coconut cream
• about 12 outside leaves from a Chinese cabbage, blanched
• 2 tomatoes, blanched, peeled and finely chopped
• 1 cup chicken stock

Method

1. Mix together the chicken mince, Thai curry paste, spring onions, basil leaves, egg and coconut cream.
2. Take half a cabbage leaf and place 2 tablespoonfuls of the minced mixture at the base and roll up securely.
3. Place in a shallow baking dish and repeat with remaining mixture. Sprinkle over the tomatoes and pour over the chicken stock.
4. Cover and bake at 180°C for 40 minutes or until tender. Serve over boiled rice garnished with fresh herbs.

Cooks Tips

- You can replace cabbage leaves with spinach.