Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, hor mok chicken (thai curry custard) ห่อหมกไก่. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
I love a good curry and this recipe for Hor Mok Pla or Thai Curry Fish Custard is definitely one of my favourites. SUBSCRIBE so you never miss a new. Haw Mok (or Hor Mok) is a spicy fish curry and a smooth, silky custard rolled into one!
Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have 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:
- Take 3 Bell Peppers
- Make ready 500 g mince chicken
- Make ready 2 tbsp red curry paste
- Prepare 1 egg
- Make ready 1 cup coconut milk
- Get 1 tbsp fish sauce
- Prepare 1/2 cup Thai sweet basil leaves
- Take 6 kaffir lime leaves. thinly sliced
- Prepare 3 tbsp thinly sliced cabbage
- Make ready Topping
- Prepare 1/4 cup coconut cream
- Get 1 tbsp rice flour
Chicken biryani exists in many cultures, and here's the Thai one. Kao mok gai is the Thai version of chicken biryani. 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. Thai panang chicken curry (also spelled penang like the northern Malaysian state) features a warm, rich red curry with flavor notes from Malaysia, Burma Don't be put off by the long list of ingredients in the Thai panang sauce.
Steps 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!!.
All of them require little to no preparation and are simply tossed in a food. 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 ). Some refer to this as the Thai Bryiani and I think they are not wrong at all. Thai Grilled Chicken: The Heroine Upstaged by Her Sidekick, a post from the blog SheSimmers on Bloglovin'. That's one of the reasons I love hor mok, the Thai curry fish custard.
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