1large red chili, seeded and finely sliced in strips
1kaffir lime leave, shredded very finely using kitchen shears
Extra Thai basil leaves
2Tbspthick coconut cream
Instructions
Prepare the banana leaf by using a tong and hold the banana leaf above the flame. This is to soften the banana leaf so that it won't break when you fold it
Make 4 banana cups. Cut out 4 squares of 5 x 5 inches. Take a glass or a bowl with a diameter of about 4 inches use this as a mould to cut out circles on the squares you made earlier. So now you have 4 circles. The banana leaf has two sides, one is glossy and the other side is non-glossy. Flip the glossy side down, so the non-glossy side face you. Make an inch deep tuck and 2.5 inch long and staple (you can use wooden toothpick but I found it easier with stapler). Repeat at the opposite point, then at the two side poins, thus making 4 tucks and you have a square-shaped cup
Put some basil leaves at the bottom of the cup and set aside
Put the fish in a mixing bowl, add curry paste, coconut cream, kaffir lime leaves and fish sauce. The mixture should be thick like a paste. Combine well and mix in the beaten egg. Divide this mixture over the cup. You can fill all the way to the top or a bit more in the middle. It will expand a little when you steam
Prepare your steamer if you have one. If you don't, you can use a large pot (large enough to harbor a plate you will be using for steaming), fill it up with water and then place a heat-proof bowl or a glass inside the pot (the water should only be touching about 3/4 of the bowl or glass). Then place the fish cake on a plate and place the whole thing on top of the bowl or glass (make sure it's stable). Steam for 20 minutes until cooked
Garnish with chili, kaffir lime leave, basil and a bit of coconut cream. Serve immediately