Gentle steam cooking is arguably the ideal cooking method. Not only does it turn most meals into a healthier version of themselves since it preserves nutrients and detoxifies toxins. But it also improves on texture and flavors ! So much so I know people who were convinced to adopt it in their kitchen after comparing foods cooked with it. How? They tasted a gently steamed version of all the foods they usually didn’t like and finally liked them!

This is why I love to recreate my own gentle steamed version of meals I know or tried elsewhere with my steam cooker. Why? because it usually ends up tasting even better than the original. !

Today, I’ll show you how to use the Steam cooker to make coconut mango chicken curry. Using the steam cooker gives this meal even more flavor, keeps the chicken ideally moist, keeps the vegetables crunchy, flavorful and nutrient dense. It preserves nutrients and steams out toxins from all ingredients before mixing them to combine flavors. The coconut mango chicken curry is a great lunch or dinner meal, and pairs great with any kind of rice!

Gently Steaming Coconut Chicken Curry

What percentage of this classic meal can I steam

Most can be steamed. You can even steam the whole meal by mixing ingredients in a bowl in your steam cooker. The reason I don’t. is that my family overgrew the steam cooker and a meal for 6 would not fit a bowl. I arguably could finish it in the soup bowl, but I am not used to it because I pre-steam all ingredients and I am not used to switching bowl and sieve. But it can done and I will explain how.

First, Steam the Rice.

Steaming rice goes as fast or faster than in a rice cooker. Rice cooks well in a stainless steel bowl with ( warm) water on the sieve of the steam cooker. And it is easier to manage just how cooked you want it, and get a crunchier type of rice – i.e. with a lower glycemic index.

Note that the crunchier your food, the more fibers, the lover the glycemic index. Morevover, the more you chew, the more digestive enzymes produced by your mouth go to your stomach and assiste the digestion and absorption of your food. You can sell your rice cooker! 20 minutes suffice to cook whole rice, and 15 for white rice. To find out how to steam rice in more details, check my post Steam Your Rice!

Second, Steam the Vegetables

Vegetables retain the most vitamins ( C, Bs etc), trace minerals (calcium, potassium etc!) fibers and plant hormones ( a plant’s immune defenses!) when they are raw or lightly cooked. Steam cooking with a good cooker like the Vitaliseur cooks under 202°F (95°C) and fast with its non-pressured steam that has time to cook deeper layers of your ingredients by gently penetrating them.

Pressure steam cooks above boiling point and DESTROYS many nutrients on its passage. Cooking lightly also allows for easier digestion, and forces us to chew at least minimally, making us use our mouth’s digestive enzyme to facilitate digestion and assimilation.-

Find more on how to steam vegetables on my post How Do I Steam Vegetables and Youtube video along with other videos on steam cooking Make sure to contact me at bernadette@steamedcuisinelifestyle.com and tell me what you would like to learn about steam cooking, or what meals you would like to make with the Vitaliseur!

Fourth, Steam the Chicken

Yes! you can steam meat! This is by far what people are the most surprised about. To be honest, they are also taken aback ! It took me a while to get my husband into it. But I convinced him to try once he saw how much salt and fats had fallen into the tank that he thankfully didn’t have to ingest after cooking in there. Granted, that was not top quality chicken ! But ALL THE MORE ! We all cannot afford the best chicken, or the best produce. My steam cooker, the Vitaliseur, is our BEST ally when we cannot afford or can not find an organic version of the food we want to eat by detoxifying it for us. It gives our foods a steam bath.

Finally, Season and Mix it all up!

I usually season mix all ingredients – i.e. usually produce and meat, fish, seafood or tofu – for a short time on very low heat in a large skillet. It is just meant to keep them warm while they combine their tastes and flavors, while not destroying nutrients.

Quite simple! But what does it mean concretely at recipe level? Well, just read the recipe card, test it, and where you are at it, please rate it, because you will love it!

Do your health a favor: Use Anti inflammatory Ingredients

What Ingredients Do I use in my usual recipes?

To keep healthy, I try to use non-inflammatory ingredients

Ingredients I DON’T use

• NO seed oils ( they are toxic! Read the book… and learn more).
• Manufactured dressings, since they are full of seed oils. I make dressings myself !
• As much as possible, NO GLUTEN or no modern wheat grains. When I do use them, they are usually Einkorn or Kamut, ancient grain which high nutrition value and low gluten levels. Non celiac people usually tolerate them quite well.
• NO COW’s products, i.e. butter, milk, half and half, cream cheese, yogurt, whipped cream. If I use dairy, it usually is from smaller animals like goat or sheep ( goat cheese, goat kefir, goat yogurt, Manchego or pecorino cheeses which are sheep cheeses). Smaller animal milks are usually more adapted to human consumption. They are less inflammatory and their nutritional composition is closer to human mother’s milk, which of course is best adapted to our human bodies.

Ingredients I DO use

• I use extra virgin olive oil, cold pressed coconut oil, cold pressed roasted sesame oil, cold pressed canola oil, cold pressed avocado oil, sometimes cold pressed hemp oil or black seed oil, for their nutritional contents.
• I try as best I can to use whole grains if I do ( rice, quinoa, millet);
• I use coconut milk or almond milk instead of cream or milk in classic recipes;
• I precook everything I can in my steam cooker;
• IF I USE PASTA, I purchase gluten free pasta, or organic wheat pasta. But what pasta you use depends on what you prefer and what is available around you! This is not a critical element in any recipe.
• I try to use clean condiments as much as possible. The one item I haven’t replaced yet is the ORGANIC BETTER THAN BOUILLON chicken broth that still contains a few bad ingredients.

I hope this gives you a sense of how much you KNOW what ingredients are in your food when you use my recipes.

Ingredients in this recipe are unprocessed !

This is a very fresh dish! Use fresh mango, onion, leek, chicken and dried rice you cook yourself! Add some extra virgin olive oil, a few shaved almonds! 100% fresh and processed at home!

Let’s eat!

Alternative versions :

Add a some chopped dino kale after steaming one minute.

You can make it also with pineapple, or both mango and pineapple. Fresh is better, although canned is always possible. You can also rehydrate freeze dried mango, although I never tried making this recipe with them. Because Imy priority is nutrient density, I always prefer using fresh produce.

Eat it over some gluten free ramen noodles ( Costco has bigger versions of these bags

Recipes you may also enjoy

Love chicken or meals with asian flair?

• Fried Rice, Steamed Cuisine Style
• Pineapple chicken
• Summer Rainbow Crunchy Shrimp and Noodle Salad

Love filling salads?

• Southwest Quinoa Salad
• Mediterranean Tuna Salad
• Greek Quinoa Entree Salad

Love desserts?

• Chocolate hazelnut bites
• Orange almond bites
• Lemon olive oil cake

Try bread with the Rolled Quinoa Seed Bread!