Using a small blender, mix together
curry paste 85 ml coconut milk and an equal quantity of water; set
aside. Place chicken in a heatproof bowl
or dish, stir in remaining coconut milk and set aside for 30
minutes. Stir curry flavored coconut milk,
lime leaves and basil leaves into chicken in bowl or dish. Cover top tightly with aluminum
foil and place in a steaming basket. Cover with a lid. Position over a saucepan of boiling
water. Steam for about 40 minutes until
chicken is tender. Garnish with basil.
In Thailand the curry is steamed on a bed
of lettuce and basil leaves, wrapped in a banana leaf.