Red Curry Steamed Chicken Or Fish Recipe

Name: Red Curry Steamed Chicken Or Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup coconut cream; 2 teaspoons rice flour; 1 egg, beaten; 300 g boneless skinless chicken breasts, cut into small cubes; 2 tablespoons red curry paste; 3 tablespoons soy sauce; 3 tablespoons oyster sauce; 2 teaspoons palm sugar; 1 cup cabbage, shredded; 20 basil leaves; 3 tablespoons lime peel, finely shredded

Servings: persons

1 cup coconut cream
2 teaspoons rice flour
1 egg, beaten
300 g boneless skinless chicken breasts, cut into small cubes
2 tablespoons red curry paste
3 tablespoons soy sauce
3 tablespoons oyster sauce
2 teaspoons palm sugar
1 cup cabbage, shredded
20 basil leaves
3 tablespoons lime peel, finely shredded

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.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup coconut cream, 2 teaspoons rice flour, 1 egg, beaten, 300 g boneless skinless chicken breasts, cut into small cubes, and more.

Yes, Red Curry Steamed Chicken Or Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Curry Steamed Chicken Or Fish

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