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1/2 cup
2 teaspoons
1 tablespoon
2
500g
4 cups
Spice paste :
7
1/2 teaspoon
4 stems
1 slice
1 slice
6 cm
1 teaspoon
4 cloves
4 |
Coconut cream
Grated palm sugar or soft brown
sugar
Fish sauce
Kaffir lime leaves, shredded
Chicken breast fillet, cut into
5cm strips
Shredded silverbeet (Swiss
chard) or spinach
Dried chilies, seeded
Salt
Lemon grass, finely chopped
Fresh galangal, finely chopped
Fresh turmeric, finely chopped
Strip kaffir lime rind, chopped
Shrimp paste
Garlic, chopped
Red Asian shallots, chopped |
Method :
- To make to Spice paste : Soak the chilies in hot water for 30
minutes or until soft, then drain.
- Place the softened chilies and salt in a food processor and process
until a smooth paste is formed.
- Add all the other paste ingredients one at a time while continuing
to run the processor.
- Combine the coconut cream, palm sugar, fish sauce and lime leaves in
a large bowl.
- Add the Spice Paste and stir together until well combined.
- Stir in the chicken strips.
- Select a round heatproof serving dish which will fit into a large,
deep pan.
- Put the silverbeet onto the serving dish.
- Spoon the spicy chicken mixture over the silverbeet.
- Place a saucer or rack on the base of the pan and pour in enough
boiling water to cover it.
- Place the dish on top of the saucer or rack, cover the pan with a
tight -fitting lid and steam over medium heat for about 30 minutes or
until the chicken is cooked.
- Check from time to time that there is enough water in the pan.
- Serve with rice.
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