Ingredients:
 
1/2 cup Coconut cream not Milk

2 teaspoons Grated palm sugar

1 tablespoon Squid brand Fish sauce

2 Kaffir lime leaves, shredded

500g Chicken breast fillet, cut into 5cm strips

4 cups Shredded  spinach

Spice paste :

7 Dried chilies, seeded

1/2 teaspoon Salt

4 stems Lemon grass, finely chopped

1 slice Fresh galangal, finely chopped

1 slice Fresh turmeric, finely chopped

6 cm Strip kaffir lime rind, chopped

1 teaspoon Shrimp paste

4 cloves Garlic, chopped

4 Red Asian shallots, chopped
 
Method:

To make to Spice paste : Soak the chilies in hot water for 30 minutes or until soft, then drain. Place the softened chilies and salt in a food processor and process until a smooth paste is formed. Add all the other paste ingredients one at a time while continuing to run the processor. Combine the coconut cream, palm sugar, fish sauce and lime leaves in a large bowl. Add the Spice Paste and stir together until well combined. Stir in the chicken strips. Select a round heatproof serving dish which will fit into a large, deep pan. Put the silverbeet onto the serving dish. Spoon the spicy chicken mixture over the silverbeet. Place a saucer or rack on the base of the pan and pour in enough boiling water to cover it. Place the dish on top of the saucer or rack, cover the pan with a tight -fitting lid and steam over medium heat for about 30 minutes or until the chicken is cooked. Check from time to time that there is enough water in the pan. Serve with rice.