My Cart
Ingredients
Serves: 2, Time: 60mins
1L Soyamilk
5 nos Eggs
300g Chicken Breast
2 stalks Lemongrass
8 nos Shallots
3 nos Coriander Root
100g Galangal
4 nos Kaffier Lime Leaves
4 nos Garlic
500g Thai Basil
3 nos Green Chili
4 tbs Fish Sauce
3 tbs Longan Honey
2 tsp Lime Juice
1 tbs Peanut oil
Salt & Black pepper to taste
Preparation
- To make green curry paste, blend (or pound for better flavour) lemongrass, shallots, garlic, green chili, lime leaves, coriander root, thai basil, 1 tbs of fish sauce, oil, season with salt and pepper. Blend to a fine texture.
- Keep 2 tbs of curry paste for marinating the chicken later. Add the rest of the paste, 2 tbs of fish sauce to the soya milk and bring to a simmer.
- Poach chicken in soyamilk and when done set aside to cool along with the soya milk. Once cooled, remove chicken and mix soya milk to beaten eggs.
- Fill cups or steam tray with mixture, steam for 10 minutes or till firm.
- In a mixing bowl, mix curry paste, fish sauce, lime juice, longan honey and shredded chicken together.
- To serve, topped tofu with chicken salad and a crack of black pepper. Garnish with sprig of thai basil
3 years ago