Red Curry Steamed Chicken or Fish |
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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 4 |
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You can use either chicken or fish for this, or equally veggies like courgette, mushrooms etc as a pretty side dish. This makes a fantastic starter to an Asian themed dinner. You'll also need 4 individual bowls for steaming, or foil bowls, or banana leaf cups. Ingredients:
1 cup coconut cream |
2 teaspoons rice flour |
1 egg, beaten |
300 g boneless skinless chicken breasts, cut into small cubes |
2 tablespoons red curry paste |
3 tablespoons soy sauce |
3 tablespoons oyster sauce |
2 teaspoons palm sugar |
1 cup cabbage, shredded |
20 basil leaves |
3 tablespoons lime peel, finely shredded |
Directions:
1. Put coconut cream & rice flour into a small pot and bring to a boil. Set aside (don't allow this to get cold though).
2. In a large bowl, put the egg, chicken (fish or veges, if using), red curry paste, soy & oyster sauces and palm sugar, and mix until well combined.
3. Put the cabbage and then the basil leaves (5 per serving) into the bottom of each little bowl.
4. Divide the chicken (fish or veges) mixture evenly between the 4 bowls (they will be quite full, but don't worry, as the cabbage & chicken cooks this will shrink down), top with the lime peel and steam for 15 minutes (or until chicken is cooked).
5. Top with the thickened coconut cream recipe and steam for a further minute. Garnish with finely sliced red chili if desired.
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