Make the fish mousse by mixing WORLDFOODS Thai Red Curry Paste with fish that has been flaked and blended to glutinous consistency. Add kaffir lime leaves and then coconut milk.
Cut the banana leaf into square, add the fish mousses and put Halibut fish in the middle before wrapping with the banana leaf.
Bake in the oven.
Stir-fry WORLDFOODS Thai Red Curry Paste with coconut milk until aromatic, add palm sugar and fish sauce to taste. Serve with baked fish.
