Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, hor mok chicken (thai curry custard) ห่อหมกไก่. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Haw Mok (or Hor Mok) is a spicy fish curry and a smooth, silky custard rolled into one! This unusual combination is a classic, traditional Thai dish that's. I love a good curry and this recipe for Hor Mok Pla or Thai Curry Fish Custard is definitely one of my favourites.
Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook hor mok chicken (thai curry custard) ห่อหมกไก่ using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Hor Mok Chicken (Thai curry custard) ห่อหมกไก่:
- Take 3 Bell Peppers
- Take 500 g mince chicken
- Take 2 tbsp red curry paste
- Get 1 egg
- Prepare 1 cup coconut milk
- Prepare 1 tbsp fish sauce
- Take 1/2 cup Thai sweet basil leaves
- Get 6 kaffir lime leaves. thinly sliced
- Take 3 tbsp thinly sliced cabbage
- Prepare Topping
- Make ready 1/4 cup coconut cream
- Make ready 1 tbsp rice flour
Though there are a lot of ingredients and steps here, if you split the work and marinade the chicken and/or fry the shallots a day in advance, the rest is really straight forward, and the result is well worth the time! And after making this a couple of times. Haw Mok (or Hor Mok) is a spicy fish curry and a smooth, silky custard rolled into one! This unusual combination is a classic, traditional Thai dish that's o. ห่อหมกทะเล.
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!!.
Having a soup base made with red curry and coconut milk (Ga Tee), it is completely different than the Kaeng Nor Mai from Northeastern Thailand's Isaan region which is usually green Featured in Main Dishes: Red Curry with Bamboo Shoots and Coconut Milk แกงหน่อไม้กะทิ ( Kaeng Nor Mai Ga Tee ). Chicken and rice are two things that go very well together. Launching a new menu in a half style. ′ ′ Thai curry rice.
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