Hom Mok (steamed red curry)

 

This is one of my favourite royal Thai cuisine dishes. Often served in Thailand baked inside a coconut or steamed in banana leaf, instead I serve it in a small bowl cooked in Bamboo steamer. It is very easy to prepare with all the ingredients mixed in a large bowl then transferred to the cooking bowls. I have added king scallops and king prawns but it is possible to add a variety of different seafoods eg squid, muscles, white fish, salmon, crab etc.

 

 

Whats needed

 

A Bamboo steamer is required for this dish.

For the red curry paste:

A medium sized brown onion

2-3 large red chillies (also add 2-3 bird eye chillies if you want it hot)

2 sticks of lemon grass (inner part only)

Half of a red bell pepper

Teaspoon of shrimp paste

Handful of cashew nuts

Thumb sized piece of peeled ginger

Teaspoon of ground coriander

3-4 coriander roots

 

To add to paste

200ml coconut cream

4 king scallops

8 king prawns

Half a red bell pepper (sliced)

Handful of sliced water chestnuts

Handful of chopped coriander leaf

Handful of chopped Thai basil

Heaped tablespoon brown sugar

3-4 lime leafs

Teaspoon of tamarind paste

2-3 tablespoons fish sauce

Juice of a lime

Ground black pepper

 

For coconut rice

Jasmine rice for 2 persons

400ml coconut cream

3 lime leafs

150ml boing water

Salt

 

 

 

Preperation

1. Add all of the paste ingredients into a mini chopper/mortar and pestle then blend into a smooth paste. It helps to cut the ingredients up into fine pieces before adding to blender.
2. Add the curry paste to a large mixing bowl. Add the other ingredients starting with the coconut cream (save a little of this to drissle on top)then sugar, then tamarind, then fish sauce, then the lime juice, at this point mix well until you are sure the sugar has dissolved. Then add the remainder of the ingredients including the seafood and gently mix.
3. Divide and spoon the mixture into two shallow wide bowls ready to add to the bamboo steamer. Drissle the remaining coconut cream on top
4. Weigh out required rice. Add 400ml coconut milk to 150ml water, add a few lime leafs, then a teaspoon of salt. Bring this to the boil.
5. Set up the bamboo steamer ready to add the curry bowls.

 

 

 



 

 

 

 

 

 

 

Get cooking

1. Add the curry bowls to the bamboo steamer. I used a two tier steamer and put one bowl on each level. Steam on a medium high heat for twenty minutes. Check after 15 minutes but take care when lifting lids. It may take longer if using deeper bowls. If unsure check one of the prawns, if it is cooked then the curry is ready.
2. Add the rice to the pan and simmer for 12-15 minutes.
3. Once the rice is cooked, drain and serve. Remove the curry bowls from the steamer carefully using a thick tea towel to protect fingers.
4. Enjoy.