Ayam Pandan with Kari Hijau: A Fusion of Flavors

ayam pandan

Ayam Pandan with Kari Hijau, a delightful culinary fusion, brings together the aromatic essence of pandan leaves and the vibrant flavors of green curry. In this article, we’ll explore the unique combination of these two beloved dishes and provide you with a tantalizing recipe that will transport your taste buds to a world of aromatic indulgence. With careful preparation and a blend of spices, you can recreate this delightful dish in the comfort of your own kitchen.

Ayam Pandan with Kari Hijau: A Harmony of Aromas and Tastes

Ayam Pandan, also known as Pandan Chicken, is a traditional Southeast Asian dish where marinated chicken is wrapped in pandan leaves and then fried to perfection. On the other hand, Kari Hijau, or Green Curry, is a Thai-inspired curry that features a medley of fresh herbs and spices that create a flavorful and aromatic sauce. Combining these two dishes results in a culinary masterpiece that offers a balance of fragrant aromas and rich flavors.

Authentic Ayam Pandan with Kari Hijau Recipe: Unveiling the Fusion

Here’s the authentic recipe for Ayam Pandan with Kari Hijau that will take your taste buds on a journey of flavors:


For Ayam Pandan:

  • 500g boneless chicken pieces, cut into bite-sized cubes
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 10-12 pandan leaves

For Kari Hijau:

  • 2 tablespoons green curry paste
  • 400ml coconut milk
  • 200g mixed vegetables (such as bell peppers, peas, and eggplant)
  • 200g tofu or tempeh, cubed
  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar or brown sugar
  • Fresh basil leaves for garnish


For Ayam Pandan:

  1. In a bowl, combine soy sauce, oyster sauce, fish sauce, sesame oil, sugar, and white pepper to create the marinade.
  2. Add the chicken pieces to the marinade and let them marinate for at least 30 minutes.
  3. Take each pandan leaf and wrap a piece of marinated chicken tightly, securing the ends with toothpicks.
  4. Heat oil in a pan and fry the wrapped chicken until they are golden brown and cooked through. Remove toothpicks before serving.

For Kari Hijau:

  1. In a separate pot, heat a little oil and add the green curry paste. Sauté until fragrant.
  2. Pour in the coconut milk and bring it to a gentle simmer.
  3. Add the mixed vegetables and tofu or tempeh to the curry. Let them cook until the vegetables are tender and the tofu is heated through.
  4. Season the curry with fish sauce and palm sugar, adjusting the flavors according to your taste.
  5. Once the curry is ready, serve it alongside the Ayam Pandan.

Conclusion: A Flavorful Fusion to Savor

Ayam Pandan with Kari Hijau is a fusion that brings together the best of both worlds—the fragrant tenderness of pandan-wrapped chicken and the robust flavors of green curry. With this recipe, you can create a meal that tantalizes your taste buds with its aromatic appeal and delightful taste. The combination of Ayam Pandan and Kari Hijau is a testament to the culinary creativity that transcends boundaries and invites you to indulge in a truly unique and mouthwatering experience.

Read More: Folk News