Haw Mok (Thai Curry Custard)

Nutrition values are AI-estimated based on ingredients.

• 2 large banana leaves
• 0.5 cup red curry paste
• 1 cup coconut milk
• 4-5 kaffir lime leaves
• 2 whole eggs
• 2 tbsp fish sauce
• 0.5 head shredded cabbage
• 16-20 grey shrimp
• 0.5 cup fresh Thai basil leaves
• 2 tbsp thick coconut cream
• 2-3 bird's eye chilies

1. 1Wipe and shape banana leaves, placing them as liners in ceramic bowls.
2. 2In a mixing bowl, combine red curry paste with a splash of coconut milk and whisk until smooth.
3. 3Add sliced kaffir lime leaves, two whole eggs, and fish sauce; whisk thoroughly until well combined.
4. 4Pour in the remaining coconut milk and whisk until the mixture is uniform, slightly frothy, and pourable.
5. 5Fill the banana leaf-lined bowls with a base layer of thinly shredded cabbage.
6. 6Neatly arrange the raw shrimp on top of the cabbage layer.
7. 7Scatter fresh Thai basil leaves over the shrimp.
8. 8Pour the prepared curry custard mixture over the shrimp and basil, filling the banana leaf cups.
9. 9Carefully place the bowls into a metal steamer, cover with a lid, and steam until the custard is set and cooked through.
10. 10Garnish the steamed curry custard with a drizzle of thick coconut cream, slices of red and green bird's eye chilies, and additional kaffir lime leaves.

These instructions are our analysis of the original video. Watch on YouTube →