RED CURRY STEAMED CHICKEN OR FISH
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.
Provided by LilKiwiChicken
Categories Chicken Breast
Time 31m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 271.7, Fat 15.4, SaturatedFat 12.3, Cholesterol 96.4, Sodium 1230, Carbohydrate 11.4, Fiber 2.7, Sugar 5.6, Protein 23.1
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