Steamed Spicy Chicken
Ready In: 50 mins
Serves: 4
Ingredients
- 2 cups lean chicken, finely chopped
- 2 tablespoons green curry paste (available at asian markets)
- 2 tablespoons fish sauce
- 1 cup coconut milk
- 4 tablespoons shredded coconut
- 2 kaffir lime leaves, shredded (1 tablespoon zest of lime can be substituted)
- 1 teaspoon pepper
- 1 egg, beaten
- 2 cups sliced Chinese cabbage (or any combination) or 2 cups spinach (or any combination) or 2 cups leeks (or any combination)
- 1⁄2 cup thick coconut milk (skimmed from top of canned coconut milk before it's shaken)
Directions
- Combine minced chiken with curry paste, fish sauce, coconut milk, shredded coconut, lime leave/zest, pepper and beaten egg.
- Line a baking dish that will fit inside a steamer with banana leaves or aluminum foil.
- Place layers of green vegetables over the bottom.
- Cover with chicken mixture.
- Top with thick coconut cream.
- Garnish with coriander springs.
- Steam for 20 to 30 minutes.
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