Make the Kroeung Paste: Using a mortar and pestle (or blender for convenience), pound together lemongrass, galangal, turmeric, garlic, shallots, kaffir lime leaves, and chili peppers until you get a fine, fragrant paste.
Mix the Curry Base: In a large bowl, combine the freshly made kroeung paste with coconut milk, fish sauce, palm sugar, and beaten eggs. Whisk everything until smooth and well blended.
Add the Fish: Gently fold the cubed fish into the curry mixture, ensuring all pieces are well-coated.
Prepare Banana Leaf Bowls: Cut banana leaves into approximately 20x20 cm squares. Soften them over low heat (on a dry pan or over an open flame) to make them pliable. Fold into bowl shapes and secure with toothpicks at the corners. Alternatively, use ramekins.
Steam the Curry: Spoon the fish and curry mixture evenly into each banana leaf bowl (or ramekin). Place them in a steamer over medium heat and steam for 20–25 minutes, or until the mixture sets to a soft custard consistency.
Garnish and Serve: Top with a drizzle of coconut cream, shredded kaffir lime leaves, and fresh basil. Serve hot with steamed jasmine rice for an authentic Cambodian meal.
