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Saturday, 02 June 2007 |
- 300 gm Fish fillet, sliced small
- 600 ml Coconut milk
- 2 Eggs
- 3 tblsp Fish sauce
- 1 cup Basil leaves
- 1 cup Cabbage, finely shredded
- 2 Kaffir lime leaves, finely shredded
- 1 Fresh red chili, chopped fine
Curry Paste
- 5 Dried red chilies
- 1/2 tsp Kaffir lime skin, shredded
- 2 pcs Coriander root
- 5 White peppercorns
- 1/2 tsp Salt
- 3 Shallots
- 10 Garlic cloves
- 1 tsp Galanga, sliced
- 1 tsp Lemon grass
 Pound the ingredients together to make a fine curry paste.
Mix the curry paste with the fish and add 500 ml of the coconut milk, the eggs and fish sauce. Mix well.
Divide the basil and cabbage into 6 ovenproof dishes and add the fish mixture. Steam covered for 10 minutes.
Boil the remaining coconut milk with a little cornflour to thicken. Spoon the milk over the fish, and sprinkle with the Kaffir lime and the chilies. Steam for a further 5 minutes. |
Thai Curries 
