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Preparation:
1. In the coconut, place white greens and
sweet basil leaves at the bottom.
2. Using a food processor, mix the fish,
red curry paste, kaffir lime leaves, sweet
basil leaves, coconut milk, and fish sauce
until thoroughly blended. Gradually add
coconut milk to the mixture. This becomes
the fish filling. Let it stand for 10-15
minutes.
3. Fill the coconut with the fish filling.
Steam for 15-20 minutes.
4. Top with red fresh chilli and boiled
coconut milk. Return to steamer for another
minute, then serve.
Note
: Artichokes can also be used instead of
coconut.
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