Buzzed Chicken in Pandamus Leaves


  • 700g (1.5lb) chicken breast (washed and dried)
  • 1 Tablespoon green curry paste
  • 1 Tablespoon (Mea Kong) whiskey
  • 500ml (2 cups) coconut milk
  • 2 Tablespoons evaporated unsweetened milk
  • 2 Tablespoons of sugar
  • 1 Teaspoon salt
  • 4 pandamus leaves (must have been exposed to the sun) braised and torn
  • lots of other pandamus leaves to wrap the chicken in.


Mix everything up and let it marinate for 2 hours.
Tie a wad of the mixture in a pandamus leaf (aluminum foil will presumably do), and deep fry for 2 minutes.