Steamed Spicy Chicken

• 2 cups lean chicken, finely chopped
• 2 tablespoons green curry paste (available at asian markets)
• 2 tablespoons fish sauce
• 1 cup coconut milk
• 4 tablespoons shredded coconut
• 2 kaffir lime leaves, shredded (1 tablespoon zest of lime can be substituted)
• 1 teaspoon pepper
• 1 egg, beaten
• 2 2 cups spinach (or any combination) or 2 cups leeks (or any combination)
• 1/2 cup thick coconut milk (skimmed from top of canned coconut milk before it's shaken)

1. Combine minced chiken with curry paste, fish sauce, coconut milk, shredded coconut, lime leave/zest, pepper and beaten egg.
2. Line a baking dish that will fit inside a steamer with banana leaves or aluminum foil.
3. Place layers of green vegetables over the bottom.
4. Cover with chicken mixture.
5. Top with thick coconut cream.
6. Garnish with coriander springs.
7. Steam for 20 to 30 minutes.

lean chicken, green curry, fish sauce, coconut milk, shredded coconut, lime, pepper, egg, spinach, thick coconut milk

Taken from www.food.com/recipe/steamed-spicy-chicken-173534 (may not work)