Hor Mok Chicken (Thai curry custard) ห่อหมกไก่

Name: Hor Mok Chicken (Thai curry custard) ห่อหมกไก่
Cuisine: British
Ingredients: 3 Bell Peppers; 500 g mince chicken; 2 tbsp red curry paste; 1 egg; 1 cup coconut milk; 1 tbsp fish sauce; 1/2 cup Thai sweet basil leaves; 6 kaffir lime leaves. thinly sliced; 3 tbsp thinly sliced cabbage; Topping; 1/4 cup coconut cream; 1 tbsp rice flour

M.A.DFoodie @cook_17820388

Hor Mok means the process of steam cooking. This dish is normally cooked with seafood in banana leave. However, have adapted to chicken in Bell peppers If you don't like Bell peppers you can use ramekins bowl instead. #cookwithcookpad

M.A.DFoodie @cook_17820388

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Ingredients

3Bell Peppers
500 gmince chicken
2 tbspred curry paste
1egg
1 cupcoconut milk
1 tbspfish sauce
1/2 cupThai sweet basil leaves
6kaffir lime leaves. thinly sliced
3 tbspthinly sliced cabbage
Topping
1/4 cupcoconut cream
1 tbsprice flour

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Steps

1

In a bowl, add mince chicken with the red curry paste, egg, sugar, and fish sauce. Mix it well.
2

Add coconut milk, thinly sliced kaffir lime leaves and basil leaves. Mix it all again.
3

Fill 1 tbsp of thinly sliced cabbage in each bell pepper.
4

Fill in the ingredients mixed from No.1 and steam for 20 mins.
5

For topping - Mix 1/4 cup of coconut milk with one tablespoon of rice flour and stir until it becomes thick. Put 1 tbsp of topping on top for garnishing. Sprinkle with thinly sliced lime leaves and edible flowers. Enjoy!!.