| 1. Cut chicken into small peices: Slice fish fillets into thin slices. |
| 2. Skim 3/4 cup coconut cream from the coconut milk, add rice flour. |
| Bring to the boil, remove from the heat and set aside for topping. |
| 3. In the bowl, break the egg in, add chicken or fish, curry paste, soysauce, oyster sauce and |
| 4. Place the cabbage and sweet basil leaves in the bottom of the banana leaf cup. |
| 5. Fill each cup with the spice mixture, topping with kaffir lime leaves and red chilli and steam for |
| 6. Remove the cup from the steamer, top with coconut cream. |
| 7.Return to the steamer to steam for one minute, and then remove from Steamer. |
| Fresh milk may be a substitute for coconut cream. |
