Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, hor mok chicken (thai curry custard) ห่อหมกไก่. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ is something that I have loved my entire life. They are fine and they look fantastic.
Fresh chunks of white fish go in next, followed by the curry fish custard. Great recipe for Hor Mok Chicken (Thai curry custard) ห่อหมกไก่. Hor Mok means the process of steam cooking.
To begin with this particular recipe, we must prepare a few components. You can have hor mok chicken (thai curry custard) ห่อหมกไก่ using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Hor Mok Chicken (Thai curry custard) ห่อหมกไก่:
- Take 3 Bell Peppers
- Get 500 g mince chicken
- Prepare 2 tbsp red curry paste
- Take 1 egg
- Take 1 cup coconut milk
- Prepare 1 tbsp fish sauce
- Prepare 1/2 cup Thai sweet basil leaves
- Make ready 6 kaffir lime leaves. thinly sliced
- Make ready 3 tbsp thinly sliced cabbage
- Prepare Topping
- Make ready 1/4 cup coconut cream
- Take 1 tbsp rice flour
Traditionally this fish custard has been cooked and served in a banana leaf cup, which creates a special flavor and an exotic presentation. That's one of the reasons I love hor mok, the Thai curry fish custard. With its multiple layers, first of Thai basil and/or cabbage, then succulent chunks of fish, then a complex-tasting curried fish custard, and finally a In South-East Asian cuisine, ho mok (alternatively, amok, homok, or hor mok) refers to the process of steam cooking a curry in banana leaves, or to the resulting dish. Thick coconut cream and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients.
Instructions to make Hor Mok Chicken (Thai curry custard) ห่อหมกไก่:
- In a bowl, add mince chicken with the red curry paste, egg, sugar, and fish sauce. Mix it well.
- Add coconut milk, thinly sliced kaffir lime leaves and basil leaves. Mix it all again.
- Fill 1 tbsp of thinly sliced cabbage in each bell pepper.
- Fill in the ingredients mixed from No.1 and steam for 20 mins.
- For topping - Mix 1/4 cup of coconut milk with one tablespoon of rice flour and stir until it becomes thick. Put 1 tbsp of topping on top for garnishing. Sprinkle with thinly sliced lime leaves and edible flowers. Enjoy!!.
The base dish or process is locally referred to as:. Pad Thai Omelette or Pad Thai Wrapped in Egg (Pad Thai Hor Kai - ผัดไทยห่อไข่) is one of the most classic Thai dishes. This is a delicious and impressive dish for celebrating a special occasion with your family and friends. 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. SUNDAY = Recipe Day (Australia time) … Hor Mok Ma Prow Awn ห่อหมกมะพร้าวอ่อน.
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