How Do I Sell This Dish to You?

By Pailin's Kitchen · 30 min

Ingredients

Instructions

1. Preheat the steamer to medium heat.
2. Whisk the curry paste with just enough coconut milk to dissolve it smooth. Then whisk in the rest of the coconut milk, eggs, palm sugar, fish sauce and lime leaves, stirring in one direction without lifting the whisk, until the eggs are combined. Stir in the fish.
3. Cook a small spoon of the liquid in a heatproof bowl in the steamer or microwave until set, taste, and add more fish sauce if needed.
4. If using banana leaves, cut strips to the length of the ramekin, wipe them, and line each ramekin with one strip, crossing a second strip over it.
5. Steam the cabbage and/or kale for 3-5 minutes until wilted, divide among the ramekins, and add 2-3 Thai basil leaves to each.
6. Divide the fish evenly among the ramekins, then fill with custard, leaving about ½ inch of space at the top.
7. Steam the ramekins over medium heat for 15-20 minutes, or until set. Larger ramekins need longer.
8. Meanwhile, dissolve ½ tsp cornstarch in a splash of water in a small pot, add ¼ cup coconut milk, and cook over medium-high heat, stirring constantly, until boiling and thick. Remove from heat and pour into a small bowl.
9. The custard is done when it is puffed and barely jiggles when shaken. Spoon the thickened coconut sauce on top, garnish with cilantro and red chilies, and serve with jasmine rice.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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