How to make it

  • In coconut place white greens and sweet basil leaves at the bottom.
  • Using a food processor mix fish, curry paste, lime leaves, basil leaves, milk and fish sauce.
  • Mix until thoroughly blended then gradually add coconut milk to the mixture.
  • Let stand for 15 minutes.
  • Fill coconut with fish filling then steam for 20 minutes.
  • Top with red fresh chili and boiled coconut milk.
  • Return to steamer for another minute then serve.

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