Fish Amok

Method

Mix curry paste with half the coconut milk until smooth, then stir in remaining coconut milk, fish sauce, and palm sugar. Beat eggs lightly and fold into the curry mixture along with galangal, lemongrass, and lime leaves. Cut fish fillets into bite-sized pieces and gently fold into the custard along with long beans and basil. Season with salt and pepper. Divide mixture equally among four banana leaf squares or foil pieces, folding them into loose packets. Steam the amok packets in a bamboo steamer or metal basket over boiling water for 15-18 minutes until the custard sets and fish is cooked through. Carefully open packets at the table and serve in individual bowls with jasmine rice.