Haw Mok (or Hor Mok) is a cross between a curry and a custard. If this sounds strange, trust me, it is phenomenal. It's one of my favourite ways to eat curry (might even be my actual fave). The texture is silky and creamy, but has all the beloved flavours of Thai red curry. This unusual combination is a classic, traditional Thai dish that's one of my mom's favourite meals!
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Steamed Red Curry Custard ห่อหมก (haw mok)
- Yield: Makes 3 8-oz ramekins
Ingredients
- 3 Tbsp red curry paste
- 300 ml coconut milk
- 1 Tbsp finely chopped or grated palm sugar
- 2-3 teaspoon fish sauce
- 2 large eggs, beaten
- 3 kaffir lime leaves, finely julienned
- 160 g fish filet, thinly sliced into bite-sized pieces (see note)
- 1.5 cups shredded cabbage and/or kale, steamed until wilted
- 8-12 leaves Thai basil
- 3-8oz ramekins, or any heatproof small bowls or cups of your choice
- Banana leaves, optional
Note: You can use any type of fish you want for this dish, or substitute other seafood such as shrimp, squid, or even mussels (without shell!). If you choose a tender fish like sole, basa, or barramundi, you will get a soft, melt-in-your-mouth custard, while firmer fish like halibut or swordfish will add a slight chew.
Garnish
- ¼ cup coconut milk
- ½ tsp cornstarch
- Siced spur chilies or julienned red bell pepper
- Cilantro leaves or finely julienned kaffir lime leaves
Instructions
Preheat the steamer on medium heat.
In a mixing bowl, add curry paste and just enough coconut milk to dissolve the paste, stir until smooth. Add the remaining coconut milk, beaten eggs, palm sugar, fish sauce, and kaffir lime leaves; stir until well combined. Add fish and stir to mix; set aside.
At this point, if you want to check seasoning, put a small amount of the liquid into a heat-proof bowl and steam for a few minutes until cooked. Taste and adjust accordingly.
Prep the containers: If using banana leaves, measure the length of your ramekin from one edge to the other, and cut a strip of banana leaf along the grain to that length, and make strips just wide enough that it sits flat on the bottom. Wipe clean with a damp cloth. Line the ramekin with one strip, and place the other perpendicular to the first strip.
Put a layer of steamed cabbage and/or kale on the bottom of ramekins (as much as you wish, depending if you like a lot of vegetables in your haw mok or not), then add 2-3 Thai basil leaves to each ramekin.
Distribute fish evenly into each ramekin, and ladle liquid over until about ½-inch from the top.
Steam over medium heat for 15-20 minutes.
While the custard steams, make the garnish. Put cornstarch into a microwave-safe bowl and add a splash of water just to dissolve it. Add coconut milk and stir. Cook in a small pot over medium heat, stirring constantly, until it boils. Remove from heat and pour into a small bowl.
When the custard is done, it will be puffed up and will not jiggle much when shaken. To serve, spoon a little of the coconut cream on top, then top with cilantro leaves and spur chilies. Serve with jasmine rice.
Mike in Chantaburi says
I make my own coconut milk (yeah, from fresh coconuts). Anyway, for the curry itself, are you using 'heads' or 'tails' of the expressed liquid?
Cristine Hafner says
I love custards and I like to use my Instant Pot for steaming. Have you used one for this recipe? Do you know how long to steam it in the Instant Pot?
Pamika says
Hello Chef Pailin. Is there any way to make this dish vegan? I tried searching online and most of them don’t have the right consistency and look very runny. I also see people using rice flour and cornstarch but they seem to be using them in incredible amounts, so I’m not sure whether it will work. If you happen to have the vegan recipe for this, I’ll make sure to give it a try. Thank you!
Pailin Chongchitnant says
Hmmm, not sure but cornstarch would probably be my first guess.
Adam Knight says
Hi Pailin,
I follow your YouTube channel and love your recipes. Just wanted to say that this turned out so well and I even made a vegetarian version with well-drained banana blossom (canned) for a friend who LOVED it. I made sure the blossoms were patted very dry to ensure the liquid didn't release into the curry. Thank you!
Pailin Chongchitnant says
Oh what a great idea using banana blossom!! So glad to hear it went well!
David Stern says
Hi Pai,
I love all your recipes, without fail. I think this one has confused some per serving quantities with "serves 4" quantities. 160 grams of fish is less than 6 ounces, between 4 people and with 1.5 cups of cabbage? Really just a PSA because I have made a TON of your recipes and they are invariably precise in proportions, with this being the only exception I've come across.
Pailin Chongchitnant says
Hi David, thanks for your feedback! I see the confusion here. I was approaching it from a perspective of a Thai meal, and in Thailand, we would never eat only this for the meal. It would just be one of a few other things we serve, which of course, is not how Westerners approach a meal so I will change the serving size to "3 ramekins" and people can decide how many they will make for the meal. Thank you!
Ann says
Nobody teach me how to eat it. Before this video, i just eat it without rice and it is nice. Really love it but it is hard to find in Malaysia even when there is a thai event going on. Will try to make it myself. Thanks for sharing the recipe.
Futile Resistance says
Great, stylish meal. Like to make a load of them to spread over multiple days for a quick and easy meal.
Stephen Chan says
This is a classic, and if you wanna make the banana-leaf bowls, actually Pai's book has picture instructions too!