Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, hor mok chicken (thai curry custard) ห่อหมกไก่. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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 In fact, after deciding I was going to attempt this dish, I set aside an entire afternoon, dedicated solely to hor mok making. I love a good curry and this recipe for Hor Mok Pla or Thai Curry Fish Custard is definitely one of my favourites. SUBSCRIBE so you never miss a new.
Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first 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 that.
The ingredients needed to make Hor Mok Chicken (Thai curry custard) ห่อหมกไก่:
- Take Bell Peppers
- Prepare mince chicken
- Get red curry paste
- Prepare egg
- Get coconut milk
- Take fish sauce
- Take Thai sweet basil leaves
- Prepare kaffir lime leaves. thinly sliced
- Get thinly sliced cabbage
- Make ready Topping
- Make ready coconut cream
- Take rice flour
Hor Mok (ห่อหมก) - Thai Curried Fish Custard and The Principles of Thai Cookery by Chef McDang. One cannot cook Thai food without making a kreung tam (เครื่องตำ) or a paste regardless of the cooking technique. Just as the French have their grandes sauces or sauces. "Hor Mok" is not Thai in origin, but has been adapted to fit into the framework of Thai cuisine in such a way that we now have a dish that is Last weekend I went to an old Thai restaurant in Thonglor street. They prepared Hor Mok in Kanom Krok clay plates, and call it ห่อหมกขนมครก 'Hor Mok Kanom Krok'.
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!!.
Just as the French have their grandes sauces or sauces. "Hor Mok" is not Thai in origin, but has been adapted to fit into the framework of Thai cuisine in such a way that we now have a dish that is Last weekend I went to an old Thai restaurant in Thonglor street. They prepared Hor Mok in Kanom Krok clay plates, and call it ห่อหมกขนมครก 'Hor Mok Kanom Krok'. In South-East Asian cuisine, ho mok (alternatively, 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. Kao mok gai is the Thai version of chicken biryani.
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