Steamed Thai Chicken Curry

Steamed Thai Chicken Curry


1 person made this

A Thai method of making chicken curry, steamed in individual bowls. Normally it would be steamed in a banana leaf but an aluminium foil cup works just as well.

lucky New South Wales, Australia

Serves: 2 

  • 1 1/2 cups coconut cream
  • 1 teaspoon rice flour
  • 2 eggs
  • 100g chicken breast, diced
  • 1 tablespoon red curry paste
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons sugar
  • 2 leaves cabbage, shredded
  • 16 sweet basil leaves
  • 2 tablespoons kaffir lime leaves, finely diced
  • 2 red chillies, thinly sliced

Preparation:15min  ›  Cook:16min  ›  Ready in:31min 

  1. In a small saucepan, combine coconut cream and rice flour. Bring to a simmer, remove from the heat and set aside.
  2. In a bowl combine the eggs, chicken, curry paste, soy sauce, oyster sauce and sugar. Mix well.
  3. Using aluminium foil, make two sturdy and leak-proof bowls. Line them with the shredded cabbage and basil leaves. Divide the chicken mixture between the two bowls and top with the kaffir lime leaves and sliced chilli. Steam for 15 minutes.
  4. Add the reserved coconut cream and steam one minute more. Serve in the bowls.

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