• 2–3 tablespoons Red Curry Paste (see page 94)
  • 300 g (10 oz) skinless chicken fillets, finely sliced
  • 400 ml (14 fl oz) can coconut milk (reserve 4 tablespoons)
  • 2 large eggs
  • 2½ tablespoons fish sauce
  • 1 handful of Thai sweet basil leaves, spinach leaves or shredded cabbage
  • ½ teaspoon plain flour
  • 2 kaffir lime leaves, finely shredded
  • a few slices of red chilli

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 chilli slices, and serve.

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