Steamed Curried Seafood (Hor Mok Ta-lay)

¾ Pound fillets of any white fleshed fish, such as Catfish, Cod, Red Snapper or Flounder
¾ Pound Medium Shrimp, cleaned and peeled
½ Pound Crabmeat or 1 can (6 Ounce) of crabmeat, drained well
16 leaves Kaffir Lime leaves, fresh and finely sliced
5 pieces Pepper Corns or Serrano Chilies, finely sliced
2 Cups Thai Sweet Basil
1 can Coconut Milk
1 Cup Red Curry Paste
3 Large Eggs
4 Tablespoon. Palm Sugar or Granulated Sugar
4 Tablespoon Fish Sauce

1. Cut the fish fillets into 1" pieces and blend with food processor.
2. Process the fish into a smooth paste, or for about 2 minutes.
3. Transfer the fish paste to a large mixing bowl.
4. Stir in the remaining ingredients and mix until thoroughly blended.
5. Cook the seafood mixture over medium-high heat in a large saucepan.
6. Stir the mixture occasionally until it begins to thicken, about 6-8 minutes.
7. Remove from the heat and set aside.
8. Put about ¼ Cup basil leaves in the center of the banana-leaf Cup, foil or custard Cup.
9. Fill each Cup with the seafood mixture, and steam for 15 minutes.
10. Remove the Cups from the steamer
11. Top each one with some of the boiled coconut milk and a little cilantro, sliced kaffir lime leaf, and sliced chili.
12. Return them to the steamer for about 1 minute of additional cooking.

Serve immediately.

Makes 6 to 8 servings