Asian Recipes - Thai Steamed Chicken Curry Recipe

Ingredients

• 1/4 to 1 lb/325 to 500 g minced lean chicken

• 3/4 cup/175 ml thick, coconut milk

• 1 egg plus

• 1 egg yolk

• 2 tbsp/30 ml fish sauce

• Banana leaves, fresh or frozen

Spice Paste:

• 1 stalk lemon grass, trimmed and finely minced

• 1 tbsp/15 ml galanga, minced

• 3 green chilies

• 1 tsp/5 ml peppercorns

• 3 shallot onions, minced

• 3 cloves garlic, minced

• 1/2 inch/1 cm fresh turmeric

• 1 tsp/5 ml shrimp paste

Serves 4

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Method:

1. Using a mortar and pestle or a small blender or food processor, pound or grind the spice paste ingredients in the order given until they form a coarse paste.

2. Prepare your steamer, making sure you have plenty of boiling water. Choose a sturdy, heat-proof platter that will fit in your steamer and will hold the bowls of steamed curry safely. Prepare all remaining ingredients and have at hand.

3. Combine the minced chicken with 2 tbsp/30 ml of the spice paste, mixing very well. (Any remaining spice paste can be wrapped and frozen for future use.)

4. Stir in the coconut milk, egg, egg yolk and fish sauce and mix very well.

5. Line 4 to 6 small heat-proof bowls with banana leaf and divide the curry mixture equally among them. (Alternatively, using 6-inch/15-cm diameter circles of banana leaf, 2 at a time, and toothpicks, fashion small bowls and fill these with the curry mixture.)

6. Steam the chicken curry for 15 to 20 minutes. To avoid getting scalded, carefully remove the chicken curry from the steamer and serve.