Heat coconut milk then add red curry paste.
Stir until dissolve. Leave it to cool down.
Add salt and pepper, fish sauce and 1 tsp of sugar.
Stir in 1 whole egg.
Add salmon chunks
Stir in salmon fillet (skinless, thinly sliced).
Mix until smooth.
Stuff bell pepper cups
Cut of the tops of the bell peppers, remove the seeds and membrane.
Blanch shredded cabbage and basil leaves in hot water, place them on the bottom of each bell pepper cup.
Scoop in the prepared salmon custard.
Steam until cooked through
Steam for approximately 20 minutes, or until the fish is cooked through.
Garnish with thinly sliced chili and serve with jasmine rice.