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Make the Kroeung Paste: Pound all the spice paste ingredients together in a mortar and pestle until smooth, or blend them in a food processor with a tiny splash of water.
Prepare the Vessels: Form small bowls out of clean banana leaves secured with toothpicks or staples, or use small heatproof ramekins. Place a few Thai basil or Chinese broccoli leaves at the bottom of each cup.
Mix the Custard Base: In a large bowl, whisk together the yellow kroeung paste, 3/4 cup of the coconut milk, beaten eggs, fish sauce, palm sugar, and shrimp paste until completely smooth.
Combine with Fish: Gently fold the cubed white fish into the coconut-egg mixture. Let it marinate for 10 minutes.
Fill and Steam: Spoon the fish mixture into your prepared banana leaf cups or ramekins, filling them about 3/4 full. Place them in a steamer basket over boiling water, cover, and steam for 15 to 20 minutes until the
custard sets.
Add Topping and Finish: Remove the lid, top each cup with a spoonful of the reserved thick coconut cream, shredded kaffir lime leaves, and sliced red chili. Cover and steam for 5 more minutes.
Serve: Serve hot straight from the steamer alongside plain steamed jasmine rice.
