Steamed Thai Red Curry Seafood Custard

By Sprig Originals ✓ · cooked up in Sprig

A silky coconut-curry custard studded with shrimp and white fish, steamed in ramekins instead of hand-folded banana leaf cups. The trick is gentle heat and a light hand with the eggs: keep the water at a bare simmer and the custard sets glossy and spoonable rather than tight and rubbery. Finished with thickened coconut cream, slivered lime leaf and red chile, it's the kind of appetizer that costs nearly twenty dollars at a Thai restaurant and about a third of that at home.

Ingredients

• 3 tbsp Thai red curry paste (Maesri or Mae Ploy)
• 1 cup coconut milk, well shaken (not light)
• 2 large eggs
• 1 large egg yolk
• 1 1/2 tbsp fish sauce
• 2 tsp palm sugar or light brown sugar
• 1 tbsp rice flour
• 1 tsp finely grated fresh galangal or ginger
• 3 makrut (kaffir) lime leaves, center rib removed

• 6 oz raw shrimp, peeled, deveined, cut into 1/2-inch pieces
• 6 oz skinless cod, halibut or tilapia, cut into 1/2-inch cubes
• 4 oz cleaned squid bodies, sliced into thin rings (optional)
• 2 cups napa cabbage, shredded, or fresh spinach leaves
• 1/2 cup Thai basil leaves, torn
• 1 pinch kosher salt

• 1/3 cup coconut cream (thick top layer from a chilled can, or canned coconut cream)
• 1 tsp rice flour
• 1 pinch kosher salt
• 2 makrut (kaffir) lime leaves, very thinly slivered
• 1 red Fresno or long red chile, seeded and cut into thin strips
• lime wedges, for serving

Instructions

1. Set up your steamer: place a rack or folded kitchen towel in the bottom of a wide pot or deep skillet with a lid, add 1 inch of water, and bring to a boil, then reduce to the barest simmer. You want lazy bubbles, not a rolling boil — hard steam is what turns this custard rubbery. Lightly oil four 6- to 8-ounce ramekins or heatproof teacups.
2. Bring a small saucepan of salted water to a boil. Blanch the shredded napa cabbage for 45 seconds, then drain well and squeeze out excess moisture with your hands or a towel. Divide it among the ramekins, pressing into an even layer, and tuck a few torn Thai basil leaves on top of each.
3. In a medium bowl, whisk the red curry paste with 1/4 cup of the coconut milk until completely smooth and no lumps remain. Whisk in the fish sauce, palm sugar, grated galangal, and 1 tablespoon rice flour until the flour dissolves.
4. Add the eggs and extra yolk and whisk just until the mixture is uniform — about 20 seconds. Do not beat it into a froth; air bubbles create a spongy texture. Stir in the remaining 3/4 cup coconut milk. Stack the 3 lime leaves, roll them tightly, and slice into hair-thin threads; stir them in.
5. Pat the shrimp, fish, and squid very dry and season with a pinch of salt. Fold them into the custard base along with the remaining Thai basil. Divide the mixture among the ramekins, filling them no more than 3/4 full. Tap each ramekin gently on the counter to release trapped bubbles and skim off any foam with a spoon.
6. Cover each ramekin tightly with a square of foil (this keeps condensation from pocking the surface). Set them in the steamer, cover the pot, and steam over the lowest simmer for 18 to 22 minutes, until the custard is just set with a slight wobble at the center and an instant-read thermometer inserted into the center reads 160–165°F. Check at 18 minutes; overcooking by even 5 minutes will make it weep.
7. While the custard steams, make the topping: whisk the coconut cream, 1 teaspoon rice flour, and a pinch of salt in a small saucepan. Cook over medium-low heat, whisking constantly, for 2 to 3 minutes until thickened to the consistency of heavy cream. Remove from heat.
8. Uncover the ramekins and blot away any surface liquid with a paper towel. Spoon the thickened coconut cream over each custard, then scatter with slivered lime leaf and strips of red chile. Return to the steamer, uncovered, for 1 minute to set the topping.
9. Let the ramekins rest 5 minutes before serving — the custard firms slightly as it cools. Serve warm with lime wedges and jasmine rice alongside.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Char-Grilled Oysters with Garlic-Worcestershire Butter

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem