Asian cuisine

Hor Mok: Thai Steamed Seafood Curry Custard

A small white bowl filled with creamy soup, topped with coconut cream, fresh cilantro, and a slice of red chili, resting on a green banana leaf on a white plate.

Hor Mok (ห่อหมก) is a traditional Thai steamed red curry custard. It is traditionally steamed inside folded banana leaf packages, but I have also enjoyed it served inside a young coconut on Koh Samui. Because banana leaves do not impart significant flavor and folding them can be a hassle, I prefer to steam the custard in ramekins and serve them set upon a banana leaf for a decorative touch. Many variations exist, but seafood remains the most classic choice. As with all Thai cooking, making your own Thai curry paste makes all the difference as it will be more complex and fragrant than anything you can get store-bought.

Ingredients

A selection of cooking ingredients including three whole fish, shrimp, eggs, coconut milk, a bottle of fish sauce, a head of cabbage, curry paste, and curry leaves arranged on a dark countertop.

Serves 4

  • 3 Tbsp homemade Thai red curry paste
  • 360 ml (1.5 cups) coconut milk, divided
  • 1 Tbsp palm sugar
  • 2 tsp fish sauce
  • 2 eggs
  • 3 makrut lime leaves
  • 160 grams of fish and seafood, I used 3 steamed short mackerel (Pla Thu (ปลาทู)) and 8 peeled shrimp
  • 160 grams shredded cabbage
  • 8 leaves Thai basil
  • 1/2 tsp cornstarch
  • sliced red chilli
  • cilantro leaves

Instructions

Plate of shredded fish on a black countertop, with fish bones placed beside it.

Remove and discard the heads from the mackerel. Take the fish off the bones and discard the bones.

A glass bowl containing a piece of brown dough partially submerged in white liquid.

Place 300 ml (1.25 cups) coconut milk in a bowl with 3 tablespoons of red curry paste.

A glass mixing bowl containing a creamy orange mixture with a whisk resting inside.

Whisk until well mixed.

A glass bowl containing a mixture of cream, an egg, and some spices, with a whisk resting inside.

Add a tablespoon of mincely minced palm sugar, 2 teaspoons of fish sauce, and 2 eggs.

A clear glass bowl containing a creamy, light brown sauce or mixture with a smooth texture and small flecks of spice.

Whisk to mix.

A clear glass bowl containing a mixture with a creamy texture, topped with finely chopped green herbs.

Remove the central rib from 3 makrut lime leaves, and finely julienne them, then stir them into the custard mixture.

A food processor containing finely shredded or chopped meat, with a white plastic blade in the center.

Finely mince the mackerel meat. I used a food processor.

A glass bowl containing a mixture of creamy sauce and shredded meat, set on a dark countertop.

Add the minced mackerel to the custard mixture.

A glass bowl containing a thick, creamy mixture with a light brown color, placed on a dark countertop.

And stir to incorporate.

Four bowls with shredded cabbage in water, placed inside a bamboo steamer.

Place 80 grams of shredded cabbage in 4 ramekins.

The rameskins should be able to hold 250 ml (1 cup). Since mine were a bit smaller, I decided to make 8 half portions instead.

Four small white bowls containing shrimp, placed on a bed of cabbage and garnished with green leaves, arranged in a bamboo steamer.

Place 2 Thai basil leaves and 2 shrimp in each ramekin (or one per ramekin if you are doing 8 ramekins like I did).

Steamer basket containing four small white bowls filled with cabbage, herbs, and pieces of seafood in a light broth.

Cover with the remaining 80 grams of shredded cabbage.

Two bamboo steamers containing small bowls filled with a light brown sauce or dip, placed on a black countertop.

Pour the custard mixture on top of the cabbage, dividing the mixture evenly among the ramekins.

A bamboo steamer stacked on top of a pot on a stovetop, ready for cooking.

Put water in a wok and bring it to a boil. Place the ramekins in a bamboo steaming basket and place it above the simmering water. Steam until the custard has set, about 15-20 minutes.

A close-up of a stainless steel saucepan with a small amount of water and residue at the bottom, placed on a black induction cooktop.

In the meantime, make the topping. Place a half teaspoon cornstarch in a saucepan with a bit of cold water. Stir until the cornstarch has dissolved.

A person pouring liquid into a stainless steel pot on a stovetop.

Add 60 ml (1/4 cup) of coconut milk.

A saucepan filled with a creamy liquid being stirred with a wooden spoon, on a black stovetop.

Bring to a boil, stirring, and then simmer until the coconut milk has thickened.

Four white bowls filled with a creamy, textured mixture, placed inside a bamboo steamer.

Check whether the custard has set.

A bowl of creamy soup topped with fresh cilantro, sliced red chili, and a swirl of yogurt.

Garnish with the thickened cococnut milk, sliced chilli, and cilantro leaves. Serve with steamed Jasmin rice.

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.