I learned to make this dish years ago on one of my first trips to Thailand. It has become a favourite of family and friends alike. You can eat out of hand with a spoon. Key is fresh fresh seafood, and getting the moisture out of the fish so it won't ruin the custardy curry texture. Sometimes I just serve as an appetizer and other times as part of a Thai meal. Each trip to Thailand I bring back more pieces of the blue and white pineapple pattern Thai dinnerware. I also have gathered many pieces of Thai celadon over the years. I have been to Thailand over 30 times and use to do the buying for a group of mail order catalogs and could buy the samples! I must share more Thai reipes here, as there seems to be some interest. In the meantime I just posted my recipe for Quail Grilled (Nok Gata). This flavourful easy to make elegant dish is the perfect starter course for a Thai meal. It also is a tempting dish for a party as it can be marinated overnight and then quickly grilled, finished and severed for a sizzling fresh off the grill platter.: http://www.bellaonline.com/site/ThaiFood Sorry I digress, back to banana leaves- fresh is best BUT make sure they haven't been sprayed with insectides! Frozen banana leaves are available mainly from the Philippines in most Asian markets and work OK just lack the wonderful fragrance. On these I used cilantro leaves (pak chee) as the top garnish, but usually I use bai Horapha (Thai Basil) and always slivers of Thai Dragon chiles (Phrik Chee Fa). Shanti/Mary-Anne