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20 December 2012,23:39 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Half-fill a wok or a steamer pan with water, cover and bring to the boil over a medium heat.
  • Mix the curry paste, chicken, coconut milk, eggs and fish sauce together.
  • Place a few basil or spinach leaves or shredded cabbage in the bottom of each of 4 individual bowls.
  • Spoon in the chicken mixture until three-quarters full. Place the bowls in a traditional bamboo steamer basket or on a steamer rack inside the wok. Cover and steam for 15 - 20 minutes.
  • Meanwhile, mix the flour and reserved coconut milk in a small saucepan until smooth.
  • Stir and cook over a medium heat for 2 - 3 minutes or until thick. Spoon a little over the steamed chicken.
  • Sprinkle with the kaffir lime leaves and chili slices, and serve.


  • 6 tablespoons Red Curry Paste 
  • 500 grams Chicken fillets skinless, finely sliced
  • 750 ml Coconut milk 
  • 4 Eggs 
  • 5 tablespoons fish sauce
  • Thai sweet basil leaves, spinach leaves or shredded cabbage 
  • 1 teaspoon Plain flour 
  • 4 Kaffir Lime leaves, finely shredded
  • A few slices Red chili

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