Thai Curry Fish Custard (Hor Mok Pla)
If you’ve ever had Hor Mok Pla at a Thai market and wondered how to recreate that rich, savory Thai fish curry custard at home—this recipe is for you. I’ll walk you through how to make it three ways. The regular steaming, steaming in the pan methods and a convenient oven-baked version.
Steamed Fish Curry Custard Ingredients
White Fish Fillet – Mild, firm fish like tilapia, cod, or snapper works best; it holds together well in the custard.
Red Curry Paste – Provides the bold, spicy base flavor; use homemade or store-bought Thai red curry paste. Caution if your choice of red curry paste is the “Mae Ploy” brand, do not add fish sauce to the mixture.
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Coconut Milk – Adds creaminess and richness to the custard; full-fat coconut milk is ideal for the best texture.
Egg – Help bind the mixture and give it that smooth, custard-like consistency.
Fish Sauce – Use small amount or none if using the Mae Ploy” brand.
Palm Sugar or Coconut Sugar – Balances the heat and saltiness with a subtle sweetness.
Kaffir Lime Leaves – Thinly sliced for a bright, citrusy aroma. Optional if already using Thai basil too.
Thai Basil – Adds freshness and a slightly sweet herbal note.
Cabbage or Thai Basil Leaves (for lining) – Used as a base layer in ramekins or banana leaf cups.
How to Make Steamed Fish Curry in the Oven
Blend the custard base : In a blender, combine the fish, red curry paste, coconut milk, eggs, fish sauce, and sugar and blend until smooth (about 30 seconds). Leave out the Thai basil and kaffir lime leaves for now.
Prepare the banana leaves : Make 2 layers of banana leaves the matte side facing you. The inner layer must be smaller than the outer layer. Make sure the curry mixture stays within the inner layer. Add a thin layer of shredded cabbage, then spoon in about half a cup of the fish custard mixture.
Add aromatics and garnish : Top each portion with Thai basil or kaffir lime leaves, and garnish with julienned red bell pepper or extra seafood if desired.
Seal and bake : fold the banana leaves into an envelope shape, secure both sides with toothpicks. Arrange each fish curry on a rack and bake at 400°F (200°C) for 20 minutes, or until the custard is set.
Note: Sometimes this method is called “Talay Pao” (Grill Seafood Curry). The result is less watery so it is my favorite method.
Why do people cook with banana leaves?
Banana leaves are often used in Thai cooking for their subtle aroma, natural nonstick surface, and ability to lock in moisture during steaming or baking. They add a gentle, earthy fragrance to dishes like Hor Mok Pla and create a beautiful, eco-friendly presentation. You can usually find frozen banana leaves in the freezer section of Asian grocery stores or international markets. To store any leftover leaves, simply keep them in the freezer, tightly wrapped in plastic or a zip-top bag—they’ll stay good for months and can be thawed at room temperature before use.
How to Steam Hor Mok on the Stove Traditional Way
Prepare the fish and mix the custard base : Cut white fish into bite-sized pieces and mix with red curry paste, coconut milk, eggs, fish sauce, and sugar until well combined. Wear your gloves and break the flesh to mix ingredients with your hands. Alternatively, you can put everything in a food processor and blend for 30 seconds.
Add aromatics: Stir in thinly sliced kaffir lime leaves and Thai basil if using, for added fragrance and flavor.
Assemble for steaming or baking : Line ramekins with the shredded cabbage or make banana leaf cups, add half a cup of the curry mixture, and smooth the tops and add aromatics (basil or Makrut lime leaves (kaffir lime leaves).
Cook until set: steam over medium heat for 12 -15 minutes
Garnish (option): Add a teaspoon of coconut cream on the top along with more red bell pepper and Makrut lime leaves and serve.
A Cheat and Quick Approach to Steam Fish Curry
- Line the pan : In a 9-inch non-stick pan, thinly spread a layer of shredded cabbage across the bottom.
- Add the fish custard : pour about 1.5 cups of the blended fish curry custard over the cabbage, spreading it evenly.
- Top with aromatics and garnish : sprinkle with thinly sliced Makrut lime leaves and/or Thai basil, then add julienned red bell pepper or extra seafood on top.
- Steam with the lid on : cover the pan with a lid and cook over medium heat for 6–8 minutes—the lid traps steam, helping the custard cook through quickly and evenly.
How to Store and Reheat Fish Curry
Store in the fridge: Let the Hor Mok Pla cool completely, then transfer to an airtight container; refrigerate for up to 3 days.
Reheat in the microwave: Place in a microwave-safe dish, cover loosely, and heat on medium power for 1–2 minutes or until warmed through.
Related Recipes
- Prik Nam Pla : Drizzle some on the rice and eat along with this steamed fish curry.
- Thai Fried Fish with Lime Sauce and Mixed Herbs
- Tom Yum Pla: Thai Hot and Sour Soup with Fish
Thai Curry Fish Custard (Hor Mok Pla)
Equipment
- banana leaves (Can be found at Asian groceries stores.)
Ingredients
- 1 lb tilapia fish fillet
- 1 egg
- 3 tbsp red curry paste (I use Aroy-D brand.)
- 1 can coconut milk (400 mL)
- ½ tbsp fish sauce (Do not add fish sauce if using Mae Ploy red curry paste.)
- 1 tbsp coconut sugar
- 2 tbsp kaiffr lime leaves or/and Thai basil
- ¼ cup Thai basil leaves
- Other seafood such as shrimp or squid (optional)
Instructions
Make the Fish Curry Custard Base
- In a blender, combine the fish, red curry paste, coconut milk, eggs, fish sauce, and sugar and blend until smooth (about 30 seconds). Leave out the Thai basil and kaffir lime leaves for now
Making Hor Mok : Oven Method
- Prepare the banana leaves : Make 2 layers of banana leaves the matte side facing you. The inner layer must be smaller than the outer layer. Make sure the curry mixture stays within the inner layer. Add a thin layer of shredded cabbage, then spoon in about half a cup of the fish custard mixture.
- Add aromatics and garnish : Top each portion with Thai basil or kaffir lime leaves, and garnish with julienned red bell pepper or extra seafood if desired.
- Seal and bake : fold the banana leaves into an envelope shape, secure both sides with toothpicks. Arrange each fish curry on a rack and bake at 400°F (200°C) for 20 minutes, or until the custard is set.
Steaming on Stove Top Method
- Once you have the fish curry mixture ready, add aromatics. Stir in thinly sliced kaffir lime leaves and Thai basil if using, for added fragrance and flavor.
- Assemble for steaming or baking : Line ramekins with the shredded cabbage or make banana leaf cups, add half a cup of the curry mixture, and smooth the tops and add aromatics (basil or Makrut lime leaves (kaffir lime leaves).
- Cook until set: steam over medium heat for 12 -15 minutes
- Garnish (option): Add a teaspoon of coconut cream on the top along with more red bell pepper and Makrut lime leaves and serve.
Steaming in a Pan (3 portions at a time) : The Quickest Cooking Time
- Line the pan : In a 9-inch non-stick pan, thinly spread a layer of shredded cabbage across the bottom.
- Add the fish custard : Pour about 1.5 cups of the blended fish curry custard over the cabbage, spreading it evenly.
- Top with aromatics and garnish : sprinkle with thinly sliced Makrut lime leaves and/or Thai basil, then add julienned red bell pepper or extra seafood on top.
- Steam with the lid on : Cover the pan with a lid and cook over medium heat for 6–8 minutes—the lid traps steam, helping the custard cook through quickly and evenly.
