Hor Mok (Thai Seafood Custard)
A silky Thai custard of shrimp, fish, and squid steamed in banana leaves with aromatic red curry paste and coconut milk. Rich, creamy, and infused with authentic Southeast Asian flavors.
- Total time
- 30 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Fill a large steamer pot with 2 inches of water and bring to a boil.
Step 2
Pat shrimp, fish, and squid dry with paper towels.
Step 3
Soften banana leaves by passing them briefly over a flame or dipping in hot water until pliable.
Step 4
In a blender, combine coconut milk, red curry paste, and fish sauce; blend until smooth.
Step 5
Pour mixture into a bowl and whisk in palm sugar and egg yolks until fully combined.
Step 6
Fold in shrimp, fish, and squid gently to avoid breaking.
Step 7
Stir in Thai basil leaves.
Step 8
Divide seafood custard among banana leaf squares, placing mixture in center.
Step 9
Fold banana leaves into a packet, creating a small pouch (do not seal completely—leave a small opening for steam).
Step 10
Arrange packets seam-side up in the steamer basket.
Step 11
Steam for 12–15 minutes until custard is set but still slightly jiggly in the center.
Step 12
Carefully transfer packets to serving plates, top with sliced red chilies, and serve hot.
Tools you’ll need
- large steamer pot
- bamboo steamer basket
- blender
- mixing bowl
- whisk
- chef's knife
- cutting board
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