Ingredients
3 tablespoons kaffir lime leaves,
shredded blanched sweet basil leaves
shredded red spur chili,
shredded kaffir lime leaf and coriander leaves for garnish
400 grams fish meat (chicken or pork as preferred)
1 cup coconut milk
1/2 cup red curry paste
1 egg (or duck egg)
3 tablespoons fish sauce
1/2 cup sweet basil leaves or blanched noni leaves, shredded
Coconut topping
1 cup coconut cream
1 teaspoon rice flour
Preparation
1. Cut the fish into thin slices (for chicken, cut into small pieces; for pork, coarsely mince). Put aside.
2. To prepare coconut topping: in a saucepan, mix the coconut cream and rice flour together. Stir over low heat until it is thick.
3. In a mixing bowl, stir 1/2 cup of coconut milk with the curry paste. Add the meat, egg and fish sauce. Stir in the same direction while gradually adding the rest of coconut milk. Add the sweet basil leaf (or noni leaf) and kaffir lime leaf. Stir slightly to combine.
4. Line each ramekin with blanched sweet basil leaves. Spoon the mixture over. Steam over high heat for 15 minutes. Uncover and top each ramekin with coconut topping, shredded spur chili, shredded kaffir lime leaf and coriander leaves. Cover and continue steaming for a minute. Remove from the heat.
(Makes 6-8)
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