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The ingredients needed to cook Hor Mok Chicken (Thai curry custard) ห่อหมกไก่:
- Provide 3 Bell Peppers
- Provide 500 g mince chicken
- Provide 2 tbsp red curry paste
- Get 1 egg
- Prepare 1 cup coconut milk
- Prepare 1 tbsp fish sauce
- Take 1/2 cup Thai sweet basil leaves
- Provide 6 kaffir lime leaves. thinly sliced
- Get 3 tbsp thinly sliced cabbage
- Get Topping
- Use 1/4 cup coconut cream
- You need 1 tbsp rice flour
Instructions to make Hor Mok Chicken (Thai curry custard) ห่อหมกไก่:
- In a bowl, add mince chicken with the red curry paste, egg, sugar, and fish sauce. Mix it well.
- Add coconut milk, thinly sliced kaffir lime leaves and basil leaves. Mix it all again.
- Fill 1 tbsp of thinly sliced cabbage in each bell pepper.
- Fill in the ingredients mixed from No.1 and steam for 20 mins.
- For topping - Mix 1/4 cup of coconut milk with one tablespoon of rice flour and stir until it becomes thick. Put 1 tbsp of topping on top for garnishing. Sprinkle with thinly sliced lime leaves and edible flowers. Enjoy!!.
With its multiple layers, first of Thai basil and/or cabbage, then succulent chunks of fish, then a complex-tasting curried fish custard, and finally a In South-East Asian cuisine, ho mok (alternatively, amok, homok, or hor mok) refers to the process of steam cooking a curry in banana leaves, or to the resulting dish. Thick coconut cream and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients. The base dish or process is locally referred to as:. Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ Hor Mok means the process of steam cooking. This dish is normally cooked with seafood in banana leave.
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