Steamed red curry custard with fish (haw mok)
Pailin's Kitchen · ♥ 183 likes · 9.1K views · 2 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 tbsp red curry paste
- coconut milk
- eggs
Loosen 3 tablespoons red curry paste with just enough coconut milk; mix in the eggs.
Mixing the red curry custard
- fish sauce
- sugar
- kefir lime leaves
- baramundi
Add fish sauce, sugar to round off the spiciness, very finely sliced kaffir lime leaves, and the fish.
- banana leaf
- shredded cabbage
Line a container with banana leaf; add a layer of shredded cabbage, steamed first so it lies flat, a little kale and Thai basil.
Lining the container
- kale
- Thai basil
Add the custard starting with the fish, pressing down to get rid of air bubbles.
- thickened coconut milk
- corn starch
Thickened coconut milk is coconut milk cooked with a little cornstarch.