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
- 8 oz large shrimp, peeled and deveined
- 6 oz white fish fillets, chopped
- 4 oz squid, cleaned and sliced
- 1 cup coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tsp palm sugar
- 2 large egg yolks
- 2 tbsp Thai basil leaves
- 1 medium red chilies, thinly sliced
- 4 piece banana leaves, cut into 6x6 inch squares
Instructions
- 1
Fill a large steamer pot with 2 inches of water and bring to a boil.
- 2
Pat shrimp, fish, and squid dry with paper towels.
- 3
Soften banana leaves by passing them briefly over a flame or dipping in hot water until pliable.
- 4
In a blender, combine coconut milk, red curry paste, and fish sauce; blend until smooth.
- 5
Pour mixture into a bowl and whisk in palm sugar and egg yolks until fully combined.
- 6
Fold in shrimp, fish, and squid gently to avoid breaking.
- 7
Stir in Thai basil leaves.
- 8
Divide seafood custard among banana leaf squares, placing mixture in center.
- 9
Fold banana leaves into a packet, creating a small pouch (do not seal completely—leave a small opening for steam).
- 10
Arrange packets seam-side up in the steamer basket.
- 11
Steam for 12–15 minutes until custard is set but still slightly jiggly in the center.
- 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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