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Thai Steamed Red Curry (haw mok)
Ingredients
- 3 Tbsp red curry paste
- 1 1/4 cup coconut milk
- 1 Tbsp palm sugar finely chopped or grated
- 2 tsp fish sauce
- 2 eggs large
- 3 makrut lime leaves finely julienned
- 5 5/8 oz any kind of fish filet ) 1/4-inch sliced (see note 2
- 1 1/2 cups cabbage and or or kale; shredded
- 8-12 leaves Thai basil
- Banana leaves optional
- Jasmine rice for serving
- 1/4 cup coconut milk
- 1/2 tsp cornstarch
- red bell pepper julienned
- Cilantro leaves
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