Ingredients:

• For red curry paste:
• Dried red chillies – 7-8, chopped
• Cumin seeds – 2 tsp
• Coriander seeds – 2 tsp
• Dried shrimps – 2 tsp
• Galangal – 2 cm, chopped
• Lemon grass stalk – 2 tsp, chopped
• Kaffir Lime leaves – 2
• Garlic – 2 tsp, chopped
• Shallots – 5 to 6, chopped
• Salt – 1 tsp
• Peanut oil to blend
• For curry:
• Boneless fish – 350 g, chopped into tiny pieces
• Thin Coconut Milk – 600 ml
• Thick Coconut Milk – 150 ml
• eggs – 2, lightly beaten
• Fish sauce (Nampla) – 3 tbsp
• Sweet Basil leaves – 6 tbsp, heaped
• Cabbage – 1 cup, shredded
• Kaffir Lime leaves – 2, shredded
• Fresh Red Chilli – 1, de-seeded and cut into fine strips

Method:

1. For red curry paste:
2. Blend all the ingredients together to a smooth paste, using some peanut oil.
3. In a bowl, combine red curry paste with fish pieces.
4. Stir in the thin coconut milk, eggs and fish sauce.
5. Take 6 small dishes and place basil and cabbage leaves equally in each dish.
6. Pour the fish mixture over it and place the dishes in a steamer.
7. Steam the mixture for 10 minutes.
8. Pour thick coconut milk over the fish mixture and sprinkle with shredded lime leaves and red chilli.
9. Steam again for 5-7 minutes.
10. Remove the dishes from the steamer and serve with steamed rice.