Ho Mok

Ingredients

• Kaffir lime leaves - 2, finely sliced
• Thai basil leaves - 1/2 cup
• Eggs - 2
• Palm sugar - 1 tablespoon
• Fish sauce - 1 tablespoon
• Coconut milk - 1 cup
• Red curry paste - 2 tablespoons
• Fish fillets - 500 grams, cut into chunks

Instructions

1. In a bowl, mix the red curry paste with a little bit of coconut milk until well combined.
2. Add the fish chunks to the bowl and mix until they are well coated with the curry paste.
3. In another bowl, beat the eggs and then add the fish sauce and palm sugar. Mix until well combined.
4. Add the egg mixture to the fish and curry paste. Mix well.
5. Stir in the rest of the coconut milk, the Thai basil leaves, and the kaffir lime leaves.
6. Divide the mixture into four portions and place each portion in a small bowl or ramekin.
7. Steam the bowls or ramekins over high heat for about 20 minutes, or until the fish is cooked through and the curry is set.
8. Serve the Ho Mok hot, garnished with extra Thai basil leaves and kaffir lime leaves.