Start by soaking whole dried chili peppers in water so that they soften and then prepare the chili paste.
For the kroeung, remove the first layer of the lemongrass stems and cut the stems finely. Cut only the white part. Reserve the top of the stem for an infusion for example.
Peel the galangal, garlic cloves, shallots and turmeric (if using fresh turmeric). Roughly chop each ingredient. Remove the central part of the Kaffir leaves and cut the leaves roughly. Place all the ingredients in a mortar and crush with a pestle to obtain a homogeneous paste.
To save time, you can also place all the kroeung ingredients in a blender and blend, adding a little water.
Drain the dried chillies softened in the water, then blend them to obtain a chili paste.
Cut the fish into large cubes. Then place them in a salad bowl. Add the coconut milk, shrimp paste, 4 tablespoons of kroeung, 1 or 2 tablespoons of chili paste according to your taste and 1 tablespoon of fish sauce. Mix well.
Add the eggs and fish. Mix again.
Wash the banana leaves and cut them into a circle. Heat them over a cooking plate for 1-2 minutes to make them softer and they won’t break when bending.
Form a basket with the banana leaves. Then add a handful of fresh spinach to the bottom of each basket. Finally, pour the marinated fish into the small banana leave baskets, filling 3/4 full. Steam for 10 minutes.
After 10 minutes, add a spoon of coconut milk and kaffir lime leaves cut into thin strips. Steam for another 10 minutes.
Serve with Thai sticky rice and a lime wedge.