Directions

To Prep

1. Combine chicken, prawns and coconut cream in a bowl and stir until smooth.
2. Combine curry paste, egg, fish sauce, sugar, peanuts and kaffir lime leaves into the mixture and continue stirring for 2 mins until well-mixed.
3. Place basil leaves into 4 bowls, then fill with the curry mixture.

To Cook

1. Steam over boiling water for 15 mins or until just cooked.
2. While steaming, prepare topping cream by mixing 50ml coconut cream and corn flour and stir over low heat until cooked. Set aside.
3. Open the steamer, transfer the curry cake onto a serving plate, garnish with topping cream, red chilli and basil leaves. Serve with rice.