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.

Course Main Course

Cuisine thai

Keyword Fish curry, haw mok pla, hor mok pla, Thai fish curry, Thai fish curry custard, Thai steamed fis curry

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 192

Author Mary Thatcher

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.

Notes

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Note 2 : Sometimes the oven baked or grilling in the pan method is called "Talay Pao" (Grill Seafood Curry). The result is less watery so it is my favorite method.

Note 3 : Add more seafood such as shrimp or squid as desired as additional topping.

Nutrition