How to make Hor Mok

Why cooks start here

Hor Mok is cooked the way steamed curry custard cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a thai family cook actually puts it on the table.

Hor Mok, a delightful Thai steamed curry custard, hails from the bustling kitchens of Thailand's homes, where it's prepared with a deep understanding of flavors and textures. This dish, often made for family meals and gatherings, showcases the Thai knack for balancing spices with creamy coconut and tender fish. The preparation is as much about technique as it is about tradition, with each family adding their own touch. The taste of Hor Mok dances between the heat of red curry paste and the rich creaminess of coconut, all enveloping delicate fish fillets. The texture is smooth and custard-like, with a luxurious mouthfeel that comes from the generous use of coconut cream. Kaffir lime leaves add a fragrant, citrusy note, while banana leaves impart a subtle, earthy aroma. Each bite is a harmonious blend, making it a quintessential Thai comfort food.