Coconut chicken wrapped in spring greens

Ingredients

4 chicken thighs

1 tsp green curry paste

1 thumb ginger, sliced

2 garlic cloves, sliced

100ml pineapple vinegar

1 lemongrass stalk, finely sliced

4 tbsp olive oil

6 tbsp coconut milk

A few puffs of pineapple vinegar

3 heads of spring greens, leaves separated and tough stalks removed

Method

Marinate the chicken in green curry paste, ginger, garlic, lemongrass, pineapple vinegar, and olive oil for at least 2 hours, overnight for better flavour.

Heat your Big Green Egg or grill to medium-high. Season the chicken with salt and grill until golden on both sides. Just charring not cooking.

Lay out sheets of foil, then a layer of spring green leaves on top. Place one piece of chicken in the middle, add a few puffs of pineapple vinegar, and pour over a spoonful of coconut milk. Wrap tightly to seal the parcel. Repeat with remaining pieces.

Return the parcels to the Egg (or oven) and cook at 160–180°C for 35–45 minutes until the chicken reaches 72°C internal temperature.

Remove, rest for a few minutes, then serve directly in the foil with the greens and sauce inside.

Chef Notes

This dish is all about warmth and comfort. The spring greens soak up the coconut milk, while the pineapple vinegar cuts through the richness. It’s not a traditional palusami, but it leans towards Samoan spirit of gentle fire, wrapped leaves, and food cooked slowly in its own steam.

Serve with steamed Thai rice or a chilled potato salad. If you’re cooking for two, open the parcels at the table the burst of coconut steam feels like part of the ritual. It’s a quiet, tender dish that celebrates care and patience, both in cooking and in love.