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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put coconut cream & rice flour into a small pot and bring to a boil. Set aside (don't allow this to get cold though). | 2. In a large bowl, put the egg, chicken (fish or veges, if using), red curry paste, soy & oyster sauces and palm sugar, and mix until well combined. | 3. Put the cabbage and then the basil leaves (5 per serving) into the bottom of each little bowl. | 4. Divide the chicken (fish or veges) mixture evenly between the 4 bowls (they will be quite full, but don't worry, as the cabbage & chicken cooks this will shrink down), top with the lime peel and steam for 15 minutes (or until chicken is cooked). | 5. Top with the thickened coconut cream recipe and steam for a further minute. Garnish with finely sliced red chili if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut cream	1	cup		792.0	15.96	8.712	83.23200000000001
rice flour	2	teaspoons		24.095	5.2752	0.3917	0.0935
egg	1		beaten	71.5	0.36	6.28	4.755
chicken breast	300	g	boneless skinless cut	516.0	0.0	62.55	27.75
red curry paste	2	tablespoons		-	-	-	-
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
oyster sauce	3	tablespoons		27.54	5.8968	0.7290000000000001	0.135
palm sugar	2	teaspoons		-	-	-	-
cabbage	1	cup	shredded	22.25	5.162000000000001	1.1392	0.08900000000000001
basil leaf	20			-	-	-	-
lime peel	3	tablespoons	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.