Steamed Chicken Curry

Name: Steamed Chicken Curry (Haw Mok Gai)
Yield: 4 Servings
Cuisine: Thai
Ingredients: chicken breasts; dried red chillies; coconut milk; ground black pepper; limes; garlic; shallots; shrimp paste (kapee); lemon grass; coriander roots; salt; coconut milk; citrus leaves; inner lettuce leaves; fresh sweet basil leaves; dried basil

Haw Mok Gai

Preparation info

4
Servings

Difficulty
Easy

Appears in

The Original Thai Cookbook

By Jennifer Brennan

Published 1981

About

In Thailand, Haw Mok Gai is steamed in a dish fashioned from banana leaves. Substitute a baking dish lined with foil if you do not have a banana tree at the bottom of your garden.

Ingredients

3	whole chicken breasts, boned and thinly sliced
1

Asia
Thailand
Main course
Gluten-free
South East Asia

Method

Place the chicken in a bowl and pour in the “Thick” coconut milk, reserving 1 tablespoon. Mix the chicken and milk together and let it stand. In a mortar pound together the chillies, pepper, lime zest, garlic, shallots, shrimp paste, lemon grass, coriander roots and salt into a fine, juicy paste. Stir the “Thin” coconut milk into this paste until a smooth sauce is formed. Pour over the chicken