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