Ingredients

• 2 tbsps. red curry paste (from can or plastic tub is fine or better yet make your own)
• 1 Tablespoon of oil
• 2 cups coconut cream
• 1 Tablespoon of rice flour
• 1 lb. filet of a firm fish (1/2 ground in food processor, 1/2 in coarse cubes)
• 1 lb. mixed shellfish-peeled shrimps, scallops, and mussels if desired
• 2 large eggs, beaten
• 5-6 makrut leaves (kaffir lime leaves), very finely julienned
• 2 green onions chopped
• 3 tbsps. nam pla (fish sauce)
• 1 cup fresh basil leaves (reserve some for garnish)
• 1 dozen cilantro roots, pound into a paste (optional)
• 2-3 cups bok choy or Napa Cabbage cut into 1″ pieces and lightly steamed in fish sauce and water, squeeze all the liquid out
• 3 older banana leaves from outside of plant, split lengthwise with rib removed (or 1 pkg. frozen leaves)
• 2 Thai or Serrano chile peppers, thinly julienned for garnish

How to prepare

• Fry the curry paste in the oil until fragrant.
• Add the kaffir lime leaves, green onions, half the basil that has been chopped, and cilantro roots and continue frying for another minute or so.
• Mix the rice flour with the liquid part of the can of coconut milk (about 1 cup). Pour this rice flour and coconut milk mixture into the curry paste, stirring to incorporate. Simmer for a few minutes to thicken. Add fish sauce and stir.
• Take off the stove and add the rest of the coconut milk. Stir, and allow to cool. When cool add the ground fish and stir again.
• Place fish chunks and shrimps, scallops and mussels in a large bowl. Pour beaten eggs over them. Mix to coat evenly.
• When coconut milk curry mixture is cool, add a little to the seafood mixture in the bowl and stir. Add a little more at a time and stir thoroughly after each addition. This stirring is very important as it draws the moisture out of the fish and shellfish into the custard mixture.
• Mix steamed and well drained (squeeze out excess liquid) bok choy or Napa Cabbage with basil leaves and distribute evenly in bottoms of banana leaf cups.
• Place scallops, shrimps, chunks of fish and mussels if using into the cups.
• Spoon the custard mixture into the banana leaf cups until nearly full and place in covered steamer for 20-25 minutes.
• A few minutes before they are finished steaming, remove steamer cover and garnish tops with a little coconut cream and two or three strips of red chile pepper to suit your taste.
• Serve with hot, steamed Jasmine rice.
• Serves 4-6.