thai

Hor Mok Pla Coconut Curry Custard With Banana Leaf Steaming

This steamed dish pairs coconut milk, full fat with red curry paste, banana leaf, for lining and white fish fillet, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

37 g Protein

51 g Carbohydrates

34 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

125g white fish fillet (cod or pollock), thinly sliced 125 kcal
125g coconut milk, full fat 246 kcal
16g red curry paste 29 kcal
37g egg 53 kcal
7g fish sauce 2 kcal
4g palm sugar 15 kcal
7g thai basil, sliced 2 kcal
4g banana leaf (or parchment), for lining 4 kcal
44g jasmine rice, dry 161 kcal
73g cucumber, sliced 11 kcal

Cooking instructions

coconut milkred curry pastefish saucepalm sugar
Mix red curry paste into coconut milk until smooth. Stir in fish sauce and palm sugar.
eggthai basil
Add the beaten egg and stir well. Fold in the sliced fish and half the Thai basil.
banana leaf (or parchment)
Line a small ramekin with banana leaf (or lightly oil the ramekin if not using). Pour in the mixture.
Steam over medium heat until set and just firm in the center, 12-15 minutes.
thai basiljasmine ricecucumber
Top with remaining Thai basil. Serve with steamed jasmine rice and cucumber on the side.