Steamed Chicken with Coconut Sauce

Name: Steamed Chicken with Coconut Sauce
Yield: Serves 4
Cuisine: Thailand
Ingredients: 1½ tablespoons Thai red curry paste; 400 ml (14 fl oz) tinned coconut milk; 1 tablespoon light soy sauce; 1 tablespoon Shaoxing rice wine or dry sherry; 1 tablespoon sugar; ¼ teaspoon freshly ground black pepper; 1 teaspoon sesame oil; 450 g (1 lb) boneless chicken breasts, skinned; handful fresh coriander leaves; 2 teaspoons fish sauce or light soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Steaming is not only a healthy way to cook, it also brings out subtle tastes. By cooking slowly in warm vapours, good chicken comes out even better -tender, succulent and suffused with tastes and aromas.

The use of the spicy coconut sauce – a Thai marker -makes this easy-to-prepare meal flavourful and nutritious.

Ingredients

450 g (1 lb) boneless chicken breasts, skinned
1 tablespoon light soy sauce

Asia
Thailand
Dinner
South East Asia
Spicy

Method

Combine the chicken with the soy sauce, rice wine, black pepper and sesame oil. Let it marinate for at least 20 minutes.

Next set up a steamer or put a rack into a wok or deep pan. Pour in water up to 5 cm (2 in