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Thai Steamed Red Curry (Haw Mok)

A comforting and flavorful Thai dish that combines red curry paste, coconut milk, fish, and fresh vegetables, steamed to perfection.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Curry Base
  • 3 tablespoons red curry paste Look for a high-quality brand like Mae Ploy.
  • 1.25 cups coconut milk Canned coconut milk offers the richest flavor.
  • 1 tablespoon palm sugar Can substitute with brown sugar.
  • 2 teaspoons fish sauce Opt for a good brand for umami flavor.
  • 2 large eggs Use the freshest eggs possible.
  • 3 leaves makrut lime leaves Finely julienned; can substitute with lime zest.
Protein and Vegetables
  • 5.6 oz any kind of fish filet, 1/4 inch sliced Salmon or snapper preferred for texture.
  • 1.5 cups shredded cabbage and/or kale Feel free to mix and match.
  • 8-12 leaves Thai basil Italian basil can be used if Thai basil is hard to find.
For Serving and Garnish
  • 1 cup jasmine rice For serving alongside.
  • 0.25 cups coconut milk For garnish, adds creaminess.
  • 0.5 teaspoon cornstarch To thicken the coconut milk garnish.
  • to taste sliced red chilies or julienned red bell pepper For garnish.
  • to taste cilantro leaves For garnish.
  • optional banana leaves For authentic presentation.

Method
 

Preparation
  1. Preheat the steamer on medium heat, ensuring the water is simmering but not boiling vigorously.
  2. In a mixing bowl, add red curry paste and pour in about 1/4 cup of the coconut milk. Whisk until smooth, then add the remaining coconut milk, eggs, palm sugar, fish sauce, and julienned makrut lime leaves. Mix well in one direction to maintain texture.
Cooking
  1. Gently fold in the sliced fish, ensuring it's well-coated with the curry mixture. Adjust seasoning with more fish sauce if needed.
  2. If using banana leaves, line your ramekins with them. Steam shredded cabbage or kale for about 3-5 minutes until slightly tender.
  3. Divide the steamed greens and Thai basil into the lined ramekins. Gently scoop the fish mixture on top until filled.
  4. Steam the ramekins in the preheated steamer for about 15-20 minutes, or until the custard is just set.
  5. In a saucepan, mix cornstarch with a splash of water and add reserved coconut milk. Cook until it thickens and is smooth.
  6. Spoon the thickened coconut milk over the steamed curry custard. Garnish with cilantro and sliced chilies before serving hot with jasmine rice.

Notes

Ensure coconut milk and eggs are at room temperature for better incorporation. Simmer the banana leaves to make them pliable if using.