ThaiFood

Hor mok is an elegant recipe full of rich flavors that represent all of what we love about Thai food. This heavenly combination of fish, red curry paste, kaffir lime leaves, sugar and coconut cream is one of my favorites.
For 4 persons
INGREDIENTS
One Young Coconut or 6 Bell Peppers (red and green), cut in half and made into bowls as shown
1 Cup Mixed seafood (shrimp, squid, crabmeat, mussles)
1 Cup Tilapia, Cut into Small Bite sized chunks
1 Tablespoon Red Curry Paste
3/4 Cup Coconut Cream
2 Tablespoons Fish Sauce
1 1/2 Tablespoons Sugar
1 Egg
5 Fresh Kaffir Lime Leaves, finely sliced
2 Cups Sliced Cabbage (we like savoy variety)
1 Cup Fresh Thai Basil Leaves (less if you prefer)
Garnish Red Bell Pepper

Hor Mok may be hard to find in your local Thai restaurant, but if it's on the menu that's a sign that the restaurant is not only good but also authentic. It might be spelled in different ways on English/Thai menus, such as "haw mukh" or "haw mok".

Prepare your cabbage in advance but putting it in a microwave oven with 1/2 cup of water, cook for 3 minutes, then let sit to cool. Drain and squeeze the water out of the cabbage. Set aside.

Put all the seafood into a separate bowl. Lightly beat the egg, in a separate bowl.

In a medium sized mixing bowl, add seafood, followed by a tablespoon of red curry paste, followed by most of the coconut cream, save a little for topping at the end. Mix well, and gently, until blended together. It's best to add the coconut cream bit-by-bit. Add the egg, the fish sauce, the sugar, and mix well (until it thickens up nicely).

Line the young coconut (bell peppers) with fresh basil, then with cabbage then put the seafood mixtures into the coconut. Top with finely sliced kaffir lime leaves, sliced bell peppers, and a few drops of coconut cream.

Place the filled young coconut (bell peppers) into a steamer, and steam for about 20 minutes, until the seafood is cooked and the sauce has set into a custard-like consistency.

To serve
Garnish each bowl with a teaspoon or two of coconut cream, and a slivered fresh Thai chile pepper(optional). This is very tasty. Enjoy!

HOR MOKE TALAA - THAI SEAFOOD CURRY IN COCONUT

INGREDIENTS