Seafood Red Curry


ChefLeeZ - Cooking - Steamed-fish-curry

150 g sliced fish (chicken or pork)
1 chicken egg
50 g Chinese cabbage
¼ cup coconut cream*
½ cup coconut cream**
1 coriander leaf as garnish
1 tbsp fish sauce
2 kaffir lime leaf julienned
½ red chili
40 g (2 tbsp) red curry paste
2 g rice flour
20 g sweet basil


Additional Information


Serving Sizes: 2


  1. Mix ¼ cup* coconut cream and rice flour over medium heat stirring constantly until the mixture thickens.
  2. Remove from heat and set aside to use later
  3. Combine fish slices, ½ cup coconut cream** curry paste, egg and fish sauce in a bowl, mix all ingredients well.
  4. Line banana leaf cups with basil leaves or Chinese cabbage leaves, add step 2 and place in steamer until cooked thoroughly.
  5. Top with coconut cream from step 1 and sprinkle with julienned kaffir lime leaf.
  6. Steam for another 2 minutes and remove from heat.


Thai name: Haw Mokk Talah