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Thai Steamed Red Curry (Haw Mok)

A comforting Thai dish featuring a custard-like mixture of red curry, coconut milk, and fish, steamed to perfection.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

Curry Base
  • 3 tablespoons red curry paste A good quality brand like Mae Ploy or Thai Kitchen
  • 1.25 cups coconut milk Full-fat canned coconut milk works best
  • 1 tablespoon palm sugar Finely chopped or grated (can substitute with brown sugar)
  • 2 teaspoons fish sauce Use a robust brand like Red Boat for better taste
  • 2 large eggs Room temperature helps them blend smoothly
  • 3 leaves makrut lime leaves Finely julienned; fresh adds the best flavor
  • 5.6 oz any kind of fish fillet Cod, tilapia, or even shrimp works great
  • 1.5 cups shredded cabbage and/or kale Adds a nice crunch
  • 8-12 leaves Thai basil Fresh is key!
  • 1/4 cup coconut milk For garnish
  • 1/2 teaspoon cornstarch
  • to taste sliced red chilies or julienned red bell pepper For garnish
  • cilantro leaves For garnish

Method
 

Preparation
  1. Preheat the steamer on medium heat.
  2. In a mixing bowl, add the red curry paste. Pour in enough coconut milk to dissolve the paste, whisking until smooth.
  3. Stir in the remaining coconut milk, eggs, palm sugar, fish sauce, and julienned makrut lime leaves. Whisk until well combined.
  4. Gently fold in the fish.
  5. Check the seasoning by steaming or microwaving a spoonful to taste. Adjust with more fish sauce if needed.
  6. If using banana leaves, line the ramekins with strips.
  7. Steam the cabbage and/or kale for about 3-5 minutes until wilted, then divide among prepared ramekins.
  8. Add 2-3 Thai basil leaves to each ramekin.
  9. Distribute the fish evenly among each ramekin, then fill with the curry custard, leaving about 1/2 inch of headroom.
  10. Carefully place ramekins in the steamer and steam for 15-20 minutes, or until the custard is set and firm.
Serving
  1. Prepare the garnish by dissolving cornstarch in a splash of water and then adding the remaining coconut milk.
  2. Stir and cook until thickened over low heat.
  3. Once the custard is set, serve topped with thickened coconut, garnished with cilantro leaves and sliced red chilies, alongside jasmine rice.

Notes

Cooked Haw Mok can be stored in the fridge for up to 3 days. Reheat gently in a steamer or microwave. You can prepare the curry custard mixture a day ahead.