Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, hor mok chicken (thai curry custard) ห่อหมกไก่. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ is something which I have loved my entire life.
I love a good curry and this recipe for Hor Mok Pla or Thai Curry Fish Custard is definitely one of my favourites. Have a bit of fun and serve this. 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.
To get started with this particular recipe, we must first prepare a few components. You can have hor mok chicken (thai curry custard) ห่อหมกไก่ using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Hor Mok Chicken (Thai curry custard) ห่อหมกไก่:
- Get 3 Bell Peppers
- Get 500 g mince chicken
- Make ready 2 tbsp red curry paste
- Prepare 1 egg
- Make ready 1 cup coconut milk
- Prepare 1 tbsp fish sauce
- Get 1/2 cup Thai sweet basil leaves
- Make ready 6 kaffir lime leaves. thinly sliced
- Prepare 3 tbsp thinly sliced cabbage
- Make ready Topping
- Take 1/4 cup coconut cream
- Get 1 tbsp rice flour
In South-East Asian cuisine, ho mok (alternatively, homok, or hor mok) refers to the process of steam cooking a curry in banana leaves, or to the resulting dish. Thick coconut cream and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients. "Hor Mok" is not Thai in origin, but has been adapted to fit into the framework of Thai cuisine in such a way that we now have a dish that is decidedly and uniquely Thai in terms of flavor profile even They prepared Hor Mok in Kanom Krok clay plates, and call it ห่อหมกขนมครก 'Hor Mok Kanom Krok'. Join a game of kahoot here. Kahoot! is a free game-based learning platform that makes it fun to learn - any subject, in any language, on any device, for all ages!
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!!.
Join a game of kahoot here. Kahoot! is a free game-based learning platform that makes it fun to learn - any subject, in any language, on any device, for all ages! Thai grilled chicken (gai yang ไก่ย่าง). Before we get started making this recipe, let's quickly talk about grilled chicken in Thailand. You don't need to pound the ingredients to a complete paste, like you would making a Thai curry paste, but rather just make sure all the herbs are broken down and will be.
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