Steamed Curry

Name: Steamed Curry (Hor Mawk Pla)
Cuisine: Thailand
Ingredients: 300 g (10 oz) firm-fleshed fish (such as red fish or orange roughy), finely sliced; 300 g (10 oz) firm-fleshed fish (such as red fish or orange roughy), finely sliced; 300 g (10 oz) firm-fleshed fish (such as red fish or orange roughy), finely sliced; 500 mL (2 cups/16 fl oz) coconut cream; 15 mL (1 tablespoon) fish sauce; 1 teaspoon castor (superfine) sugar; 3 tablespoons of the curry paste; 1 egg; 6 kaffir lime leaves, shredded, reserving a little to garnish; 10-12 fresh Thai basil leaves; ½ long fresh red chilli, deseeded and julienned; 1 teaspoon krachai; 10-15 large dried red chillies, deseeded and chopped; 1 stalk lemongrass, sliced; 1 tablespoon galangal, peeled and shredded; 5 red shallots, chopped; 4 cloves garlic; ½ tablespoon coriander (cilantro) root; 1 teaspoon kaffir lime zest (optional); 1 teaspoon kapi (shrimp paste), roasted; 1 teaspoon kapi (shrimp paste), roasted; 1 teaspoon salt

Hor Mawk Pla

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

TRADITIONALLY, THIS CURRY is steamed in a banana leaf cup. Do not steam over too high a heat as this will cause the curry to separate. For a delicious vegetarian alternative, use mushrooms or corn instead of the fish.

Ingredients

300 g (10 oz) firm-fleshed fish (such as red fish or orange roughy), finely sliced
500

Asia
Thailand
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Place the fish in a medium bowl and gradually incorporate the coconut cream into the fish, reserving 15 mL (1 tablespoon) for garnish — the cream must not curdle. Mix in the fish sauce, sugar, curry paste, egg and kaffir lime leaves. Line a deep heatproof bowl with the basil leaves, then fill with the mixture. Steam over a medium heat for about 20 minutes or until cooked. Test by inserting a wo