Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, hor mok chicken (thai curry custard) ห่อหมกไก่. One of my favorites food recipes. This time, I’m gonna make it a little 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.
Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ is something that I have loved my entire life.
To begin with this particular 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
- Prepare 500 g mince chicken
- Make ready 2 tbsp red curry paste
- Take 1 egg
- Make ready 1 cup coconut milk
- Get 1 tbsp fish sauce
- Get 1/2 cup Thai sweet basil leaves
- Make ready 6 kaffir lime leaves. thinly sliced
- Get 3 tbsp thinly sliced cabbage
- Take Topping
- Prepare 1/4 cup coconut cream
- Make ready 1 tbsp rice flour
Thai Fish Mousse, Hor Mok Pla - Thai Curry Episode V. 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 ). See more ideas about Actors, Thai drama, Boys.
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!!.
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