Let's try making the famous Thai-style steamed fish curry wrapped in banana leaves.

  • Chili paste – 3 teaspoons
  • Coconut milk – thick, 1 cup
  • Coconut milk – thin, 1/2 cup
  • Fish sauce – 1 tablespoon
  • Eggs – 2
  • Kaffir lime leaves, finely sliced – 3 leaves
  • Fish meat (any fish you like can be used) – 500 grams
  • Basil leaves – 8 to 12 leaves
  • Shredded cabbage – 1.5 cups
  • A small amount of banana leaf
  • Rice flour – 2 tablespoons

For garnishing

  • Coconut milk – ¼ cup
  • Wheat flour – 2 tablespoons
  • Chili
  • Coriander leaves

Method

Put the fish, chili, egg, coconut milk, palm sugar, fish sauce, and rice flour into a bowl and mix well.

Shape the banana leaf into a small cup form.

Blanch the shredded cabbage thinly, soak it in cold water, and place it into the banana leaf cup you made. Add in the basil leaves.

Then add in the mixture you prepared earlier.

Steam it in a steamer pot for about 20 minutes.

Mix 1 cup of coconut milk with a little salt, add 2 tablespoons of wheat flour, and boil over low heat.

Once it thickens, pour it on top of the steamed dish. Slice red chili, kaffir lime leaf, and coriander leaves as desired and place them on top. Now you'll have a delicious Thai-style steamed fish curry ready to enjoy!