5 dried red chilies (soaked, drained and chopped into a paste)
3 cloves garlic
2 tbsp galangal (cut small)
1tsp lemongrass (thinly sliced)
Zest of 1/4 kaffir lime
1 tsp salt
Directions for kroeung paste
Combine all ingredients in a food processor and blend to a thick paste. Alternatively (and more traditionally) this can be created with a mortar and pestle.
Remove nhor from stem, slice the kaffir lime leaves and cayenne peppers thinly. Stir the kroeung paste into 1 cup of coconut milk. When it has dissolved, add the egg, fish sauce and sliced fish. Then add the remaining coconut milk and mix well.
Make the banana leaf cups, then put in the nhor and top with the fish mixture (see banana leaf cup how-to below). You can also just steam the amok in a bowl.
Steam for 15-20 minutes, then put the coconut cream on top and the thinly sliced kaffir leaves and cayenne peppers. Steam further until the mixture is solid, but still moist.
When ready, turn the amok over onto a plate and wipe away excess liquid with a napkin.
Fold a square shape in the middle of the circle, forming the bottom of the cup. Then put a thumb on one right angle of the square and pull up two sides while tucking the fold, and pin together with a tiny bamboo stick (or toothpicks). Continue until all four sides of the cup are held together.