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Gusto

Thai Red Curry Fish Custard

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  • Serves:

    6

Ingredients

  • 3 tbsp (45 ml) red curry paste
  • 1 ½ cups (360 ml) coconut milk
  • 2 tsp (10 ml) fine palm sugar
  • 2 tbsp (30 ml) fish sauce
  • 2 large eggs, beaten
  • 3 kaffir lime leaves, finely julienned
  • 14 oz. (400 g) halibut, cut into bite size pieces
  • 1 ½ cups (360 ml) cabbage leaves, sliced thinly
  • 12 Thai basil leaves
  • banana leaves, cleaned and cut into 8 strips (2 x 5 inch)
  • 1 red Thai chili, thinly sliced
  • 6 tbsp (90 ml) coconut cream

Directions

  1. Heat water in a wok over high heat.
  2. Place cabbage in a small bowl, and put bowl in a bamboo steamer.
  3. Cover, and place bamboo steamer over the wok to steam the cabbage.
  4. Cook for 10-12 minutes.
  5. Meanwhile, place kaffir lime leaves, red curry paste, coconut milk, eggs and fish sauce in a mixing bowl and whisk together.
  6. Add fish, and stir. Set aside.
  7. Line ramequins with 2 banana leave strips placed in an “x” shape.
  8. Remove cabbage from steamer and cool at room temperature for 5 minutes.
  9. Place 2 tbsp (30 ml) of steamed cabbage in the bottom of the ramequins.
  10. Fill ramequins with custard filling leaving some space at the top.
  11. Place ramequins in the bamboo steamer and cover.
  12. Return steamer to the wok of boiling water.
  13. Steam for 10-12 minutes, or until custard is firm.
  14. Remove from steamer, and let rest at room temperature for 4-5 minutes.
  15. Serve hot, and garnish with coconut cream, Thai chilies and extra kaffir lime leaves.
  16. Use red curry paste.
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