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Recipe from: Pla-kin-khao.com
Aeb is a Northern Thai-style of cooking meat in which the food is wrapped in banana leaf and roasted on a charcoal fire.
1 ½ pounds fillet of freshwater fish, cut into small pieces
3 tablespoons instant red curry paste
1 cup coconut milk
1 teaspoon salt
2 red prik ki nu, cut into long strips
½ tablespoon minced galangal
½ tablespoon kaffir lime leaves, finely sliced
3 tablespoon sweet basil leaves
2 tablespoon coriander leaves
5 10 inch by 6 inch banana leaves
In a food processor, blend the fish with curry paste until mixed well. Remove. This becomes the fish paste. In a mixing bowl, mix the fish paste with coconut milk, egg, salt and minced galangal. Stir until all blended well. Separate the fish paste into 5 portions.
On each banana leaf, place ⅕th of the sweet basil leaves, and top with one portion of the fish paste. Sprinkle with ⅕th of the kaffir lime leaves and fresh chiles. Fold the banana leaf to wrap all the mixture into a rectangular shape. Secure the edges with toothpicks. Repeat until all the fish paste is finished.
Steam the fish in the leaves in a steamer for approximately 20 minutes. Remove and charcoal-broil until the banana leaves become dark. Serve when hot.