INGREDIENTS
2 medium filets of a white fish such as catfish or tilapia
2 Tablespoons red curry paste
1 egg
1/2 cup coconut milk, chilled
1 teaspoon palm sugar
1 Tablespoon fish sauce
1/2 cup Thai basil leaves
6 kaffir lime leaves, sliced thinly
1 red jalapeno pepper, sliced thinly
1/4 cup coconut cream, for topping
1 Tablespoon rice flour
banana leaves and toothpicks