Steamed Fish Curry Custard with Fragrant Herbs

Prepare the steaming cups: If using banana leaves, cut them into squares and form into cups. Alternatively, line small ramekins with cabbage leaves.

In a large bowl, combine the red curry paste with half of the coconut milk. Mix until smooth.

Add the fish fillets, egg, fish sauce, and palm sugar to the curry mixture. Gently fold until everything is well combined and the fish is coated.

Finely julienne 2 kaffir lime leaves and add them to the fish mixture. Add most of the Thai basil leaves, reserving some for garnish.

Spoon the fish curry mixture into your prepared steaming cups or ramekins.

Arrange the cups in a steamer basket. Steam over high heat for 15-20 minutes, or until the custard is set and the fish is cooked through.

Garnish with remaining kaffir lime leaves (julienned), Thai basil leaves, and sliced red chili before serving. Serve hot with steamed jasmine rice.