- 300g BE red curry sauce (1 pack)
- 400g of Fish filet (diced)
- 4 Eggs
- 1 tsp Salt
- 1 handful of Thai basil leaves
Optional : Kaffir lime leaves, serrano chilies and 1 Tbsp of coconut cream for garnish
Cooking Steps
Preparation :
1. Cut 400g of de-boned fish into pieces.
2. In a bowl add the red curry sauce and mix it with 4 eggs and salt
3. Prepare bowls using banana leaves or folded aluminium or simply use ceramic ramekins.
4. Assemble the custards : at the bottom of each tray, add 10 leaves of holy basil, then the pieces of fish and top up with the curry sauce & eggs mixture.
5. Steam cook the trays for 15 minutes. When ready, garnish it with coconut cream, kaffir lime and slices of chili on top. And serve with hot Thai jasmine rice.
Chef S Tip
This recipe is made with seabass fish but works perfectly with salmon, barramundi or another white fish fillet. Using ready-made curry sauce enable to make this recipe faster and easier, but you can also bake it ‘from scratch’ with red curry paste and coconut cream.
