Recipe of Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ in 17 Minutes at Home

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, hor mok chicken (thai curry custard) ห่อหมกไก่. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ is something that I’ve loved my whole life.

That's one of the reasons I love hor mok, the Thai curry fish custard. With its multiple layers, first of Thai basil and/or cabbage, then succulent chunks of fish, then a In fact, after deciding I was going to attempt this dish, I set aside an entire afternoon, dedicated solely to hor mok making. I love a good curry and this recipe for Hor Mok Pla or Thai Curry Fish Custard is definitely one of my favourites.

To get started with this recipe, we must prepare a few components. You can cook hor mok chicken (thai curry custard) ห่อหมกไก่ using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Hor Mok Chicken (Thai curry custard) ห่อหมกไก่:

1. Take 3 Bell Peppers
2. Get 500 g mince chicken
3. Take 2 tbsp red curry paste
4. Prepare 1 egg
5. Get 1 cup coconut milk
6. Make ready 1 tbsp fish sauce
7. Take 1/2 cup Thai sweet basil leaves
8. Get 6 kaffir lime leaves. thinly sliced
9. Prepare 3 tbsp thinly sliced cabbage
10. Take Topping
11. Prepare 1/4 cup coconut cream
12. Prepare 1 tbsp rice flour

Though there are a lot of ingredients and steps here, if you split the work and marinade the chicken and/or fry the shallots a day in advance, the rest is really straight forward, and the result is well worth the time! And after making this a couple of times. Having a soup base made with red curry and coconut milk (Ga Tee), it is completely different than the Kaeng Nor Mai from Northeastern Thailand's Isaan region which is usually green Featured in Main Dishes: Red Curry with Bamboo Shoots and Coconut Milk แกงหน่อไม้กะทิ ( Kaeng Nor Mai Ga Tee ). Chicken rice in China and in Singapore, the chicken is often boiled, then doused in a bath of ice water, in Thailand that is usually not the case, especially For the authentic Thai street food style, you'll see chickens for khao man gai (ข้าวมันไก่) hanging in a glass street food cabinet.

Instructions to make Hor Mok Chicken (Thai curry custard) ห่อหมกไก่:

1. In a bowl, add mince chicken with the red curry paste, egg, sugar, and fish sauce. Mix it well.
2. Add coconut milk, thinly sliced kaffir lime leaves and basil leaves. Mix it all again.
3. Fill 1 tbsp of thinly sliced cabbage in each bell pepper.
4. Fill in the ingredients mixed from No.1 and steam for 20 mins.
5. 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!!.

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