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Steamed thai chicken breasts

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Steamed thai chicken breasts

Serving size: Serves 4
Cuisine type: Thai
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Chicken

Steamed thai chicken breasts
INGREDIENTS

4 single chicken breasts, trimmed
2 tablespoons Thai red curry paste
270ml can coconut cream
¼ bunch fresh coriander
METHOD

Place chicken, curry paste and the coconut cream in a large bowl; season with salt and pepper and toss until well combined. Place each chicken breast and a large sprig of coriander onto a 20cm long sheet of baking paper or softened banana leaf. Fold up and tie with kitchen string or fold up baking paper and wrap with foil to enclose. Place parcels into a bamboo steamer.

Cook for 10 to 15 minutes or until just cooked through. Remove from steamer and carefully open each parcel to allow steam to escape.

Top with remaining coriander and serve with boiled rice, if desired.

Alternatively, serve chicken topped with fried Asian shallots and a wedge of lime.

You can also try placing sliced baby bok choy into with the chicken parcels to steam together for a complete meal.

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