- 1 large or 2 medium fish fillets of your choice, preferably fresh
- 1 can good-quality coconut milk
- 4 eggs
- 3 Tbsp. fish sauce
- approx. 1 cup fresh basil leaves
- 1/2 cup grated or finely sliced cabbage
- 1 package banana leaves (optional)
- garnish: sliced fresh red chillies, seeds removed
Curry Paste
- 3 cloves garlic
- 2 tsp. Thai red chilli sauce (or substitute 1 tsp. dried chilli flakes, OR 1 fresh red or green chilli)
- 1 tsp. ground coriander
- 1 thumb-size piece galangal OR ginger
- 1 kaffir lime leaf (discard central stem)
- 1 Tbsp. fish sauce
- juice of 1/2 lime (or substitute lemon)
Step 1:
Place all curry paste ingredients in a food processor or small chopper and process well to create a paste. Set aside.
