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Ingredients:
3/4 lb Fish Fillets *
3/4 lb Medium Shrimp (cleaned and peeled)
1/2 lb Crabmeat or 1 can (6oz.) of crabmeat (drained well)
16 Kaffir Lime leaves (fresh and finely sliced)
5 pieces Pepper Corns or Serrano Chilies (finely sliced)
2 cup Thai Sweet Basil
1 can Coconut Milk
1 cup Red Curry Paste
3 Large Eggs
4 tbsps Palm Sugar or Granulated Sugar
4 tbsps Fish Sauce

Preparation:
1. Cut the fish fillets into 1-inch pieces and blend with food blender. Process to a smooth paste, about 2 minutes. Transfer the fish paste to a large mixing bowl. Stir in the remaining ingredients and mix until thoroughly blended.

2. Pour the seafood mixture to a large saucepan and cook over medium-high heat, stirring occasionally until the mixture begins to thicken, about 6-8 minutes. Remove from the heat and set aside.

3. Put about 1/4 cup basil leaves in the center of the banana-leaf cup, foil cup or custard cup. Fill each cup with the seafood mixture, and steam for 15 minutes.

4. Remove the cups from the steamer, top each one with some of the boiled coconut milk and a little cilantro, sliced kaffir lime leaf, and sliced chili. Return to a steamer to steam for 1 minute, and then remove from the steamer.

*Any white flesh fish, such as catfish, cod, red snapper or flounder will do fine.