Add to curry paste mixture B and use a wooden spoon to stir vigorously until thickened, about 4 minutes. Set aside.
Combine in a small saucepan over low heat and whisk to thicken, about 1 minute. Remove from heat and set aside.
Cabbage, thinly sliced
Divide evenly in the base of each banana leaf cup A.
Add an equal amount of fish mixture C to each cup.
Spoon an equal amount of coconut milk mixture D into each cup.
Place cups in a steamer and cover. Cook until the fish is completely opaque, about 15 minutes.
Basil, thai, leaves only, sliced
Coriander, fresh, leaves only
Kaffir lime leaves, thinly sliced
Chilli, red, long; deseeded and thinly sliced
Original: 2013. Adapted: 2014.
Buy fresh or preserved banana leaves at Thai and Asian grocers.
Fresh banana leaves can be stiff. If leaves crack when pleated, the leaves need to be softened. To soften, briefly wave sections of the leaves over the flame of a gas burner or heat quickly on a barbecue. Banana leaves preserved in vacuum-sealed packs will already be soft. If you can’t find banana leaves, use small ramekins to hold the fish mixture instead.