12 toothpicks
6 banana leaves*
3 tbsp Thai red curry paste (see below for homemade or use Marion’s Kitchen or another store-bought paste)
¾ cup coconut milk
1 tbsp rice flour
2 eggs
500g (1 lb) fish fillets (e.g. mackerel, tuna, salmon, snapper, cod, sea bass, barramundi), cut into small pieces
3 tbsp fish sauce*
1 tsp white sugar*
2 cups thinly sliced cabbage
Thai basil leaves
makrut lime leaves, finely julienned
long red chillies, finely sliced
Thai red curry paste:
8 dried long red chillies
2 fresh long red chillies
1 tsp finely chopped makrut lime peel
5cm (2 inches) piece galangal, roughly chopped
1 lemongrass stalk, white part bruised, roughly chopped
3 eschallots, roughly chopped
4 garlic cloves, roughly chopped
2 tsp shrimp paste
¼ tsp ground coriander seeds
¼ tsp ground cumin seeds
Coconut cream topping:
½ cup coconut cream
1 tbsp rice flour
½ tsp sea salt
Love this recipe!
This is surprisingly quite easily to make and tastes amazing! My family love it.