Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, hor mok chicken (thai curry custard) ห่อหมกไก่. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ is something which I have loved my entire life.
Great recipe for Hor Mok Chicken (Thai curry custard) ห่อหมกไก่. Hor Mok means the process of steam cooking. This dish is normally cooked with seafood in banana leave. However, have adapted to chicken in Bell peppers If you don't like Bell peppers you can use ramekins bowl instead. #cookwithcookpad That's one of the reasons I love hor mok, the Thai curry fish custard.
To get started with this particular recipe, we have to first prepare a few components. You can have 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:
- Make ready 3 Bell Peppers
- Take 500 g mince chicken
- Prepare 2 tbsp red curry paste
- Make ready 1 egg
- Prepare 1 cup coconut milk
- Get 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
- Make ready Topping
- Take 1/4 cup coconut cream
- Get 1 tbsp rice flour
It is also beneficial in relieving gas in stomach and reducing flatulence. Thai curry fish custard or Hor Mok Pla consists of a base described variously as a soufflé, custard, or mousse. 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.
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!!.
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. The base dish or process is locally referred to as:.
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