Thai Curries
Seafood
Steamed Fish Curry



| Steamed Fish Curry |
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| Saturday, 02 June 2007 | ||||||
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.
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