Hor Mok Chicken (Thai curry custard) ห่อหมกไก่. 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.
Thick coconut cream and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients.
Chicken biryani exists in many cultures, and here's the Thai one.
Kao mok gai is the Thai version of chicken biryani.
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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.
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Composition for Hor Mok Chicken (Thai curry custard) ห่อหมกไก่:
- Require 3 Bell Peppers.
- Need 500 g for mince chicken.
- Require 2 tbsp - red curry paste.
- Provide 1 for egg.
- Require 1 cup - coconut milk.
- Need 1 tbsp for fish sauce.
- Require 1/2 cup - Thai sweet basil leaves.
- Prepare 6 of kaffir lime leaves. thinly sliced.
- You need 3 tbsp thinly sliced cabbage.
- Give Topping.
- Provide 1/4 cup of coconut cream.
- You need 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. 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 ). Chicken and rice are two things that go very well together. Family style restaurant in Bangkok, Thailand. รองอธิการบดีฝ่ายนวตกรรมและวิสาหกิจ มหาวิทยาลัยขอนแก่น. คณะทำงาน.
Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ step by step:
- 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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