Put some basil leaves in the middle of each banana leaf cup set aside.
Put the fish in a mixing bowl, add fish sauce, sliced red chile, chopped basil leaves, chopped kaffir lime leaves, salt, red curry paste, coconut cream and egg. Mix well.
The mixture should be thick like a paste.
Divide this mixture into the banana leaf cups
Wrap the banana leaf up into a rectangle parcel. It will expand a little when you steam so make sure it’s not too tight.
Prepare your steamer if you have one. If you don’t, you can use a large pot or wok (large enough to hold a plate you will be using for steaming).
Fill it up with water and then place a heat-proof bowl or a glass inside the pot (the water should only be touching about ¾ of the bowl or glass).
Then place the fish parcels on a plate and place the whole thing on top of the bowl or glass (make sure it’s stable). Steam for 20 minutes until cooked.
Garnish with chilli, kaffir lime leave, basil and a bit of coconut cream.