Ingredients Jump to Instructions ↓

  1. 1 cup coconut cream

  2. 2 teaspoons rice flour

  3. 1 egg , beaten

  4. 300 g boneless skinless chicken breasts , cut into small cubes

  5. 2 tablespoons red curry paste

  6. 3 tablespoons soy sauce

  7. 3 tablespoons oyster sauce

  8. 2 teaspoons palm sugar

  9. 1 cup cabbage , shredded

  10. 20 basil leaves

  11. 3 tablespoons lime peel , finely shredded

Instructions Jump to Ingredients ↑

  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. ?


Send feedback