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SimpliThai Hor Mohk (Thai Curry Fish Custard)

cooking kit size: 
servings                                                                                               

cooking kit includes:

  • SimpliThai Red Curry cooking sauce
  • 400 ml coconut milk (Aroy-D)
  • 1 red bell pepper
  • A few sweet peppers
  • 1 lb cabbage
  • 3-4 sprigs of sweet Thai basil
  • about 5 kaffir lime leafs
  • 1 tbsp rice powder
  • 2 cup of jasmine rice (made 4 cups cooked rice)
  • Thai chilis (optional)

you simply add: 

your choice of (1-2 cups) protein

some recommendations:

  • shrimp
  • fish 
  • 3-4 eggs

instructions:

prepare

  • start to prepare rice
  • slice / chop cabbage then cook in boiling water just a few minute, then drain.
  • chopped/ground fish/shrimps. 
  • chop/dice red bell pepper & sweet peppers
  • shred/chop the kaffir lime leaf
  • chop the Sweet Thai basil
  • chop/mince/crush the (optional) Thai chili
  • 1 medium-large size mixing bowl and a whisk
  • Steamer. if steamer is not available, Use large pot or sauce pan with lid.
  • 4-5  (8oz size)- small bowls or baking pan to put mixed curry in for steaming.

let's cook!

  1. In Large mixing bowl, beat eggs, then add only 300 ml coconut milk, and Red Curry Cooking sauce, then mix well.
  2. Then add ground/chopped fish/shrimp. mix well.
  3. Then add chopped red bell pepper, sweet peppers, kaffir lime leaves, Thai basils, and minced Thai chili peppers (optional), then mix well. then set aside.
  4. Put cooked cabbage in small bowls, fill up 1/3 - 1/2 of bowls.
  5. Then fill in small bowls from step 4 with curry mixing from step 3. Don't fill a bowl all the way up, leave ~ 1 cm. so that when you steam the curry, it will not over flow.
  6. Then arrange small bowls from step 5 in a steamer. let steam for 20-30 minutes.
  7. If you don't have a steamer, then use large pot/sauce pan. Arrange all small bowls in the pot/pan. Then add water into the pot/pan until the water at level of 1/3 of small bowls. cover lid. Then bring a pot/pan to stove with medium high heat. Bring it to boil. then lower heat to medium, let it steams for 20-30 minutes.
  8. while steaming curry. let's make coconut milk creamer. In small pot or small microwavable bowl, add the rest of coconut milk (~ 100 ml) , then whist in rice powder. Mix well, Then heat it up. By stove, use medium heat, keep whisking until turn gravy thick. By microwave, heat up 30-45 minutes, until the coconut milk hot, then keep whisking until turns gravy thick.
  9. To serve, top curry custard with coconut milk creamer. garnished with chopped kaffir lime leaves.