Steamed Red Curry In Banana Leaf Cup

• 1 large banana leaf
• 1 cup coconut cream (use coconut milk if you can't find cream)
• 2 tb red curry paste (make sure the paste you buy is vegetarian -- I use mae sri brand)
• 1 egg
• 2 tb thin soy sauce (like healthy boy brand)
• 1/2 tea white sugar
• 2 small handfulls of fresh oyster mushrooms
• 1/2 cup of 1/2" cubed tofu
• 10-20 thai sweet basil leaves (not italian)
• 4 kaffir lime leaves, sliced (for garnish)
• 4 red thai chilis, sliced longways and de-seeded (for garnish)

1. I buy my banana leaves frozen from Chinatown, for I'm not lucky enought to live in the tropics. You need to make a cup with the banana leaves, two leaves thick. I use a bowl and place it over two layers, and cut around it. Place the darker, shiny side out (light sides together) and fold the sides to make 4 corners. You can staple it together, or use toothpicks. You'll need to make about 4-6 cups for this recipe.
2. Set aside 2 tb of the coconut cream aside for later.
3. Mix the coconut milk with the curry paste, and then add the egg. Mix well. Add the rest of the ingredients (but not the kaffir lime leaves, basil or chilis).
4. Line the bottom of the cups with the basil leaves, and add the mixture into the cups. Garnish the top with a little coconut cream, the sliced kaffir lime leaves, and the sliced chilis.
5. Steam for 20 minutes.
6. Picture available here:
7. http://www.00ff00.com/recipes/hormok.html

banana leaf, coconut cream, red curry, egg, soy sauce, white sugar, mushrooms, basil, lime, red thai

Taken from www.epicurious.com/recipes/member/views/steamed-red-curry-in-banana-leaf-cup-1202613 (may not work)