Recipes - Thai

Steamed Chicken Curry Cake
Steamed chicken curry cake


Steamed chicken curry "cake" recipe is not a dessert. Just a wonderful savoury tea-time snack from thai cuisine!
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Side
Cook Method: Steam
Cuisine: Thai









Ingredients:

300g chicken (minced)
200g prawns (coarsely chopped)
1 jar Valcom Red Curry Paste
200ml TCC Coconut Cream
1 egg
3 tbsp Squid Fish Sauce
2 tsp sugar
1 tbsp ground peanuts (optional)
4 cups basil leaves
50ml TCC Coconut Cream (extra)
½ tsp corn flour
3 tbsp Fresh Valcom Kaffir Lime Leaves
2 tbsp red chilli (sliced)
2 tbsp coriander (minced)




Steps:
  1. Combine chicken, prawns and coconut cream in a bowl and stir until smooth.
  2. Combine curry paste, egg, fish sauce, sugar, peanuts and half of kaffir lime leaves into the mixture and continue stirring for 2 mins until well-mixed.
  3. Place basil leaves into 4 serving bowls before filling with the curry mixture.
  4. Steam over boiling water for 15 mins or until just cooked.
  5. While steaming, prepare topping cream by mixing 50ml coconut cream and corn flour and stir over low heat until cooked. Set aside.
  6. Open the steamer, garnish curry cake with topping cream, red chilli, minced coriander and the remaining kaffir lime leaves. Continue steaming for 1 min before removing from heat. Serve with rice.

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Steamed Chicken Curry Cake

Steamed Chicken Curry Cake

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Steamed chicken curry "cake" recipe is not a dessert. Just a wonderful savoury tea-time snack from thai cuisine!

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Side
Cook Method: Steam
Cuisine: Thai
Ingredients

300g chicken (minced)
200g prawns (coarsely chopped)
1 jar Valcom Red Curry Paste
200ml TCC Coconut Cream
1 egg
3 tbsp Squid Fish Sauce
2 tsp sugar
1 tbsp ground peanuts (optional)
4 cups basil leaves
50ml TCC Coconut Cream (extra)
½ tsp corn flour
3 tbsp Fresh Valcom Kaffir Lime Leaves
2 tbsp red chilli (sliced)
2 tbsp coriander (minced)

Instructions
  1. Combine chicken, prawns and coconut cream in a bowl and stir until smooth.
  2. Combine curry paste, egg, fish sauce, sugar, peanuts and half of kaffir lime leaves into the mixture and continue stirring for 2 mins until well-mixed.
  3. Place basil leaves into 4 serving bowls before filling with the curry mixture.
  4. Steam over boiling water for 15 mins or until just cooked.
  5. While steaming, prepare topping cream by mixing 50ml coconut cream and corn flour and stir over low heat until cooked. Set aside.
  6. Open the steamer, garnish curry cake with topping cream, red chilli, minced coriander and the remaining kaffir lime leaves. Continue steaming for 1 min before removing from heat. Serve with rice.

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