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    You are in: Home / Recipes / Red Curry Steamed Chicken or Fish Recipe
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    Red Curry Steamed Chicken or Fish

    Total Time:

    Prep Time:

    Cook Time:

    31 mins

    15 mins

    16 mins

    LilKiwiChicken's Note:

    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.

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    Units: US | Metric


    1. 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. 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. 3
      Put the cabbage and then the basil leaves (5 per serving) into the bottom of each little bowl.
    4. 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. 5
      Top with the thickened coconut cream recipe and steam for a further minute. Garnish with finely sliced red chili if desired.

    Ratings & Reviews:


    Nutritional Facts for Red Curry Steamed Chicken or Fish

    Serving Size: 1 (220 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 271.7
    Calories from Fat 139
    Total Fat 15.4 g
    Saturated Fat 12.2 g
    Cholesterol 96.3 mg
    Sodium 1229.9 mg
    Total Carbohydrate 11.3 g
    Dietary Fiber 2.7 g
    Sugars 5.5 g
    Protein 23.1 g

    The following items or measurements are not included:

    red curry paste

    lime peel

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