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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 350 degrees F. | 2. Process fish, 1 cup coconut milk, curry paste, fish sauce, 2 teaspoons sugar, and eggs in a food processor until very smooth, 1–2 minutes. Stir in 12 shredded lime leaves, season with salt. | 3. Divide half the fish custard between ramekins, top each with basil leaves, and cover with remaining custard. | 4. Place ramekins in a 9″ × 13″ baking pan; pour boiling water into pan so that it comes halfway up sides of ramekins. | 5. Bake until custards set and begin to pull away from sides of ramekins, about 16 minutes. | 6. Meanwhile, heat remaining coconut milk and sugar with cornstarch in a 1-qt saucepan over medium-high heat; cook, stirring, until thickened, about 2 minutes. | 7. Remove pan from oven and remove ramekins from water; top each with some of the thickened coconut milk, and sprinkle with remaining shredded lime leaf and chiles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grouper	1 1/2	1/2	boneless skinless chopped boneless skinless	39.1	0.0	8.2365	0.4335
coconut milk	2	cups		1104.0	26.592	10.992	114.432
red curry paste	1/3	cup		-	-	-	-
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
palm sugar	2 1/2	teaspoons	chopped	-	-	-	-
egg	2			143.0	0.72	12.56	9.51
kaffir lime leaf	13		shredded	-	-	-	-
kosher salt				-	-	-	-
basil leaf	1/4	cup	cut	-	-	-	-
cornstarch	1 1/2	1/2		45.72	10.9524	0.0312	0.006
red thai chile crosswise	1		stemmed sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.