Steamed Chicken Curry

Ingredients :

1 quantity Fragrant Curry Paste

375 ml coconut milk

450 g boneless, skinless chicken breast, sliced

4 kaffir lime leaves, shredded

8 Thai holy basil leaves

Thai holy basil sprig, to garnish

Method :

1. Using a small blender, mix together curry paste 85 ml coconut milk and an equal quantity of water; set aside.

2. Place chicken in a heatproof bowl or dish, stir in remaining coconut milk and set aside for 30 minutes.

3. Stir curry flavored coconut milk, lime leaves and basil leaves into chicken in bowl or dish.

4. Cover top tightly with aluminum foil and place in a steaming basket.

5. Cover with a lid.

6. Position over a saucepan of boiling water.

7. Steam for about 40 minutes until chicken is tender.

8. Garnish with basil.

Serves 4-5

In Thailand the curry is steamed on a bed of lettuce and basil leaves, wrapped in a banana leaf.