Steamed Chicken Breast Curry (Low-Calorie Version)

Name: Steamed Chicken Breast Curry (Low-Calorie Version)
Yield: Serves 3 servings
Cuisine: American
Ingredients: 150 grams skinless chicken breast; 1 tablespoon coarse red curry paste; 1/2 tablespoon coconut sugar or artificial sweetener or stevia; 1/4 cup coconut milk or fresh milk; 1/2 tablespoon low-sodium fish sauce; 1 medium egg; 4 kaffir lime leaves, finely sliced, with some reserved for garnish; 1 red chili, sliced diagonally for garnish; 1/4 cup coconut milk; 1/2 tablespoon cornstarch; 6 cabbage leaves; 500 grams water

AngelGolf @AngelGolf

Owners

I've been making clean meals for a client for a while now. Most of them are semi-clean since the client isn't strictly clean-eating. There are many different dishes, and this steamed chicken breast curry is quite simple. I wanted to share it with friends to try out.

Saved

Ingredients

Serves 3 servings

Curry Mixture
150 gramsskinless chicken breast
1 tablespooncoarse red curry paste
1/2 tablespooncoconut sugar or artificial sweetener or stevia
1/4 cupcoconut milk or fresh milk
1/2 tablespoonlow-sodium fish sauce
1medium egg
4kaffir lime leaves, finely sliced, with some reserved for garnish
1red chili, sliced diagonally for garnish
Coconut Sauce
1/4 cupcoconut milk
1/2 tablespooncornstarch
Cabbage Wraps
6cabbage leaves
500 gramswater

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Steps

1

Wash the cabbage thoroughly. Turn it over and use a knife to cut around the core, gently pulling the leaves apart without tearing them (it's a bit tricky, but it makes for a nice wrap). Get 6 leaves. Boil water and cook the cabbage leaves until soft, then set aside to cool.
2

Wash the chicken breast thoroughly and blend it in a food processor until finely minced. Set aside.
3

Mix the coconut sugar with a whisk until dissolved. If there are any sugar particles, strain once.
4

Mix the coconut milk, egg, and fish sauce together. Add the curry paste and mix until the paste is fully dissolved. Then add the chicken breast and mix well, followed by the sliced kaffir lime leaves. Mix everything thoroughly and set aside.
5

Arrange the cabbage leaves in a prepared bowl and add the chicken mixture.
6

Bring water to a boil in a steamer. Steam the chicken curry wraps for 10 minutes, leaving the lid slightly open.
7

While steaming, prepare the coconut sauce. Mix the coconut milk and cornstarch together. Microwave at 350 watts for 15 seconds, stirring until it starts to thicken. If not thick enough, microwave in 10-second intervals to avoid overcooking the coconut milk. Alternatively, cook on low heat, stirring until it thickens.
8

Check for doneness with a toothpick. If it comes out clean, it's done. If not, continue steaming until fully cooked.
9

No need to wait for it to cool. To remove from the bowl, invert onto an empty plate, then arrange on a serving dish. Pour the coconut sauce over the curry and garnish with kaffir lime leaves and red chili. Enjoy! 😘
10

This brand of coconut milk has 70 kcal per box. If you don't use the whole box, wrap it and store it in the fridge to keep it longer. Don't forget to share your results! 😊