Photograph of the finished Hor mok talay

Thailand · Hải sản hấp cà ri lá chuối Hor mok

Hor mok talay

50 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 1.3 lb
  • Photograph of Squid tubes Squid tubes 1.1 lb
  • Photograph of Sea bass Sea bass 1.3 lb
  • Photograph of Red curry sauce Red curry sauce 6.3 oz
  • Photograph of Coconut milk Coconut milk 3 ¾ cups
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Thai lime leaves Thai lime leaves 32 leaves
  • Photograph of Banana leaves Banana leaves 24 leaves
  • Photograph of Italian basil Italian basil 3.5 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Mix the red curry sauce with the egg and half of the coconut milk, then stir in one direction for 5 minutes.
  2. 2 Stir continuously in one direction until the mixture becomes fluffy; that's how to make steamed dishes as light and airy as flan.
  3. 3 Cut the seafood into small pieces and mix it into the mixture along with shredded Thai lime leaves.
  4. 4 Fold banana leaves into small baskets and secure each corner with a toothpick.
  5. 5 Line the bottom of the basket with basil leaves, then spoon the mixture in and steam over medium heat for 20 minutes.
  6. 6 Simmer the remaining coconut milk until thickened, then pour it over the top and steam for another 3 minutes.

With an appliance

  • Pressure cooker 42 min

    Replace steps 5–6: steam the hor mok basket at low pressure for 9 minutes, then quickly release the pressure, pour in coconut milk, and steam without pressure for another 2 minutes; steps 1–4 remain unchanged.

Start cooking