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.