Ingredients
2½ tablespoons store-bought red curry paste, cold
500 g boneless, skinless white-fleshed meat, cubed (cold)
1 egg, cold
2 cups coconut cream, cold
1-2 teaspoons palm sugar
3 tablespoons fish sauce
1 cup Thai sweet basil leaves
1 cup coconut cream (for topping)
2 teaspoons rice flour (for topping)
5 kaffir lime leaves, finely julienned (half for garnish)
2 large red chili peppers, deseeded and julienned (for garnish)
Prepared banana leaf cups for the fish custard (ramekins or any container that will hold the mousse during steaming will be a fine substitute)
Ingredients2½ tablespoons store-bought red curry paste, cold500 g boneless, skinless white-fleshed meat, cubed (cold)1 egg, cold2 cups coconut cream, cold1-2 teaspoons palm sugar3 tablespoons fish sauce1 cup Thai sweet basil leaves1 cup coconut cream (for topping)2 teaspoons rice flour (for topping)5 kaffir lime leaves, finely julienned (half for garnish)2 large red chili peppers, deseeded and julienned (for garnish)Prepared banana leaf cups for the fish custard (ramekins or any container that will hold the mousse during steaming will be a fine substitute)
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