Red Curry Steamed Chicken or Fish

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READY IN: 31mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put coconut cream & rice flour into a small pot and bring to a boil. Set aside (don't allow this to get cold though).
  • 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.
  • Put the cabbage and then the basil leaves (5 per serving) into the bottom of each little bowl.
  • 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).
  • 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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