Spice up some healthy steamed chicken with this fresh and tangy herb curry sauce. Combining mint and parsley with the Thai flavours of lime, coconut and fish sauce, this dish is perfect served with fluffy rice.
8 small chicken breast fillets
1 tbsp vegetable oil
3 eschalots, peeled, diced
1-2 tbsp Thai green curry paste
400ml light coconut cream
1 tbsp fish sauce
1 tbsp lime juice
2 tsp grated palm sugar or brown sugar
1/3 cup mint leaves, plus extra to serve
1/3 cup coriander leaves, plus extra to serve
1 Line a large bamboo steamer basket with baking paper and place chicken fillets inside. (You may need to do this in 2 separate batches.) Cover basket with lid, then place basket over a large saucepan or wok of simmering water and steam for 10-15 minutes or until chicken turns white and is cooked through. (To check, press on the thickest part of the chicken with your finger. It should feel quite firm.)
2 Transfer chicken to a large plate. When cool enough to handle, shred half the chicken breasts. Reserve remaining chicken for lunch tomorrow.
3 Heat oil in a non-stick frying pan over medium heat. Add eschalots and cook for 3 minutes or until soft. Add curry paste and stir until combined. Cook for 1 minute. Add coconut cream, fish sauce, lime juice and sugar. Stir until well combined and mixture comes to the boil. Simmer for 2 minutes. Remove from heat and cool. Pour mixture into a food processor.
4 Add mint and coriander leaves. Process until a smooth green sauce forms. Return sauce to pan and reheat. Spoon sauce onto plate, add chicken and garnish with coriander and mint. Serve.