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Thai Recipe : Steamed Spicy Chicken

This dish in Thai is called Haw Mok Gai

Serves 4


  • 10 oz lean chicken, minced or finely chopped
  • 2 tbsp green curry paste, bought or home made
  • 2 tbsp fish sauce
  • 1 cup coconut milk
  • 4 tbsp shredded coconut
  • 2 kaffir lime leaves shredded
  • 1 tsp pepper
  • 1 egg, beaten
  • 6 ½ to 10 oz sliced Chinese cabbage, spinach or leeks (any combination)
  • ½ cup thick coconut cream, skimmed from top of canned
  • coconut milk before it’s shaken
  • Fresh coriander sprigs, to garnish


  1. Combine minced chicken with curry paste, fish sauce, coconut milk, shredded coconut, lime leaves, pepper and beaten egg. Taste to see if extra seasoning is required, as you can’t stir in more flavors once steaming has begun.
  2. Line a baking dish that will fit inside a steamer with banana leaves or aluminum foil.
  3. Place a layer of green vegetables over the bottom. Cover with chicken mixture. Top with thick coconut cream. Garnish with coriander sprigs. Steam for 20 to 30 minutes.

Submitted by KY Chang

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Last Modified: 11/27/11.