Thai Style Fish With Red Curry Paste and Coconut

1 large banana leaf (defrosted)
1/4 cup canned coconut milk
1-2 teaspoons red curry paste (I use MASRI brand, but any brand will do)
1 1/2 teaspoons soy sauce or fish sauce
1 teaspoon palm sugar or date sugar
1 pound fresh fish (I used wild cod, but any fish will work) or tofu (for a vegetarian option)
1 stalk fresh lemongrass
1" fresh ginger root, sliced thinly

Mix coconut milk, red curry paste (start with 1 teaspoon and add more depending on how spicy you like it), soy sauce and palm sugar.  Cut off root end and stalk of lemongrass, leaving about 3" of the "plumper" part.  Remove any loose outer leaves.  Pound lemongrass with back of knife to release flavor, then cut into 1" pieces.  Open banana leaf and spread ginger and lemon grass in center of leaf.  Lay fish on top.  Spread coconut curry sauce on top.  Fold banana leaf over fish, enclosing ends with a wooden skewer or toothpick.  Steam fish for 15-20 minutes, depending on thickness of fish.

Serve with steamed brown rice and leafy green vegetable.  Open packet at the table for extra sensory effect.

This printable recipe is from Jeanette's Healthy Living.