I love a good curry and this recipe for Hor Mok Pla or Thai Curry Fish Custard is definitely one of my favourites.

Have a bit of fun and serve this dish in a container made from Banana Leaves 🙂

This is an often missed but outstanding Thai Curry.

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Hor Mok

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How to make Hor Mok Pla
Prep Time: 10 Minutes
Cook Time: 20 Minutes

Ingredients

• Banana Leaves and wooden skewers to make the bowls.
• 2 Eggs
• 1 tablespoon of Thai Red Curry Paste
• A teaspoon of Brown Sugar
• 1 tablespoon of Fish Sauce
• 1 cup of Coconut Cream
• 2 or 3 Finely Sliced Kaffir Lime Leaves
• A handful of White or Chinese Cabbage
• A few leaves of Basil
• A couple of sprigs of Coriander
• A small amount of Fish of your choice – I used Tilapia and Squid
  To Serve
• Extra Coconut Cream, Finely Sliced Kaffir Lime Leaves and Fresh Red Chilli

For  products we use in this video visit Here

Watch the full Video Tutorial

Instructions

1. If you want to use banana leaves for your steaming boats watch the video from Here to learn how to make them.
2. Break the eggs into a bowl and add the curry paste. Whisk together. Add the sugar, fish sauce and coconut cream. Mix together once again. Add the finely sliced Kaffir Lime Leaves and then set to one side.
3. In the bottom of the banana leaf boats or ramekin, drop in a small handful of the white cabbage or Chinese cabbage. Add some basil leaves and the chopped coriander.
4. Now add the fresh cubed fish or squid. Ladle on the spicy curry custard.
5. Place the ramekins or banana boats into a steamer and cook for 20 minutes. Once cooked remove from the steamer and decorate with a little extra coconut cream, kaffir lime leaves and slices of red chilli.
   Your Hor Mok Pla is ready to be enjoyed. Yum Yum!
   

   Hor Mok

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