- Mix coconut cream with flour and bring to the boil on low heat. Stir until thick, then set aside for topping.
- In a food processor, thoroughly combine pork, curry paste, sugar, egg and fish sauce. Slowly add coconut milk until thick and smooth. Add half the basil and kaffir lime leaves and mix well.
- Place basil leaves on the bottom of each ramekin, top with curry mixture and steam for 15-20 mins.
- Remove from mould and garnish with coconut cream, basil and chillies on individual plates. Serve with rice.