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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.
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 delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ is something which I’ve loved my whole life.
To begin with this particular recipe, we have to 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 that.
The ingredients needed to make Hor Mok Chicken (Thai curry custard) ห่อหมกไก่:
- Get 3 Bell Peppers
- Prepare 500 g mince chicken
- Get 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
- Get Topping
- Make ready 1/4 cup coconut cream
- Get 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. Chicken and rice are two things that go very well together. 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 ). แงงงงง T-T สนุกมากๆๆๆ รอตอนต่อไปนะคะ. Paris Jitpentom/BBC ThaiCopyright: Paris Jitpentom/BBC Thai.
Steps 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!!.
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Above is how one can cook hor mok chicken (thai curry custard) ห่อหมกไก่, very straightforward to make. Do the cooking phases correctly, chill out and use your heart then your cooking will probably be delicious. There are lots of recipes that you can strive from this web site, please find what you need. For those who like this recipe please share it with your mates. Pleased cooking.
