Steamed Thai Fish Curry aka Hor Mok

Ingredients:
2-1/2 tbsp red curry paste ~ cold
500g fish paste ~ cold
1 fish fillet ~ cut cubes
1 egg ~ cold
2 cups coconut cream ~ cold
1-2 tsp palm sugar
3 tbsp fish sauce
1 cup Thai sweet basil leaves
5 kaffir lime leaves ~ finely julienned (half for garnish)
2 red chili ~ deseeded & julienned (some for garnish)
Prepared banana leaf cups for the fish custard

Directions:

1. Place the fish paste, egg, curry paste, palm sugar & fish sauce into the food processor.  Turn on the food processor & let it blend together.
2. Add the cold coconut cream while the machine is still running.  This will create a creamy mousse & the consistency can be controlled by the amount of cream you add ~ it's just a personal preference.
3. Taste the mousse, should be salty, slightly sweet & creamy.  Adjust seasoning according to your preference.
4. Add half the julienned kaffir lime leaves to the mixture & blend further.
5. Distribute the Thai sweet basil leaves evenly along the bottom of each banana leaf cup.  Place the fish cubes on top of the sweet basil, then fill each cup with the prepared mousse.
6. Place cups in the steamer & steam until done (usually 10-15 mins)
7. Heat 1/4 cup of coconut cream with the rice flour in a saucepan until it thickens.  Spoon over the contents of each cup & garnish with the rest of the kaffir lime leaves & julienned red chili peppers.