Hor Mok Steamed Thai Fish Custard

Ingredients

• 1½ lb. boneless, skinless halibut, grouper, or snapper filets, finely chopped
• 2 cups canned coconut milk
• ⅓ cup red curry paste (available from Pacific Rim Gourmet)
• 1 tbsp. fish sauce (availble from Red Boat Fish Sauce)
• 2½ tsp. finely chopped palm sugar or packed dark brown sugar
• 2 eggs
• 13 kaffir lime leaves, very thinly shredded
• Kosher salt, to taste
• 4 large frozen banana leaves, thawed and wiped with a damp towel (optional)
• ¼ cup packed finely torn basil leaves
• 1½ tsp. cornstarch
• 1 red Thai chile, stemmed, very thinly sliced crosswise

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