1 cup     raw salmon, cut into small bite sized chunks

5           capsicums (red or green)

1 tbsp    red curry paste

¾ cup    coconut cream

1           egg, lightly beaten

2 tbsp    fish sauce

1½ tbsp sugar

3-5        Kaffir lime leaves, finely sliced

2 cup     sliced cabbage

1 cup     basil leaves (purple Thai basil leaves if they are available)

1           bird’s eye chillies  for garnish



1. Prepare your cabbage in advance. Place in a microwave oven in ½ cup of water and cook for 3 minutes, then let sit to cool. Drain and squeeze the water out of the cabbage. Set aside.

2. Cut the capsicums across the top to form a bowl with a lid. Set the lids aside for now.

3. In a mixing bowl, add red curry paste. Mix gently adding the coconut cream bit-by-bit until well blended together. Add egg, fish sauce, sugar, and mix well (until it thickens up nicely). Add salmon and kaffir lime and stir thoroughly.

4. Place some cabbage in each of the capsicums, then add some of the fish mixture into the capsicum. Top with chilli and basil, and a few drops of coconut cream. Replace the capsicum lids (alternatively cover the capsicums with a banana leaf instead – it’s quite common in Thailand to see this).

5. Place the filled capsicums into a steamer and steam for about 20 minutes, until the fish is cooked and the sauce has set into a custard-like consistency.

6. Garnish each bowl with a teaspoon or two of coconut cream, and a slivered birds eye chilli if desired.


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