A steamed salmon coconut curries, salmon so cheap and plentiful these days, and it makes a good meat base to use with a creamy curry. For these foil trays, the bottom of the tray is layered with basil, and the top topped off with a coconut milk topping.

Ingredients
300 gms Salmon
600 ml Coconut Milk
2 Tablespoons Red Curry Paste
2 Eggs
2 Tablespoons Sugar
50 gms Chinese Cabbage
10 gms Basil Leaves
Tinfoil Cups

Ingredients  for Topping
30 gms Rice Flour
225 ml Coconut Milk
10 Kaffir Leaves
4 Chillies

Preparation
1. Clean and cut the salmon into pieces, mix with the coconut milk, eggs, sugar, and red curry paste.
2. Put the basil leaves in the bottom of the foil cups, and fill them just short of the top with the salmon mixture.
3. Steam for 10 minutes.
4. Mix the rice flour, coconut milk, and top off the foil trays. Continue steaming until this layer is cooked.
5. Garnish with kaffir leaves and chillies.

Serve With
Hot Fragrant Rice