Description
Experience the vibrant flavors of Thai Steamed Red Curry with succulent fish fillets enveloped in a creamy, aromatic custard made from coconut milk and red curry paste.
Ingredients
Scale
- 3 tablespoons red curry paste
- 1 1/4 cup coconut milk
- 1 tablespoon palm sugar, finely chopped
- 2 teaspoons fish sauce
- 2 large eggs
- 3 makrut lime leaves, finely julienned
- 5.6 oz fish filet, sliced 1/4 inch thick
- 1 1/2 cups shredded cabbage and/or kale
- 8–12 leaves Thai basil
- Banana leaves, optional
- Jasmine rice, for serving
- 1/4 cup coconut milk, for garnish
- 1/2 teaspoon cornstarch
- Sliced red chilies or julienned red bell pepper, for garnish
- Cilantro leaves, for garnish
Instructions
- Preheat the steamer to medium heat.
- Mix the red curry paste with a portion of coconut milk until smooth, then add remaining ingredients and whisk until creamy.
- Season the fish fillets and adjust flavor to preference.
- Prep ramekins by lining with banana leaves if using.
- Steam the cabbage or kale for 3-5 minutes and divide among ramekins.
- Assemble the dish by adding the custard mixture over the vegetables.
- Steam the ramekins for 15-20 minutes until custard is set.
- Prepare the garnish by thickening coconut milk with cornstarch.
- Serve garnished with coconut cream, cilantro, and chilies alongside jasmine rice.
Notes
Use fresh ingredients for the best flavor. Prepare all ingredients ahead for quicker cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 160mg