Steamed Red Curry Custard (Haw Mok)
By Sho @ Hungry for Thai
on
Jan 23rd 2025 
"Haw Mok"! It is a traditional Thai dish often translated as "Steamed Curry Custard" or simply "Thai Steamed Curry". This dish is a savory custard made by blending protein (commonly fish, chicken, or pork) with red curry paste, coconut milk, and eggs. It is then steamed in natural wrappers like banana leaves or cabbage leaves, which impart a light, aromatic flavor.
Table of Contents
What you'll need
Main Ingredients
- Minced Pork: Provides the main protein for the dish, giving it a rich and savory base.
- Red Curry Paste: Adds the signature spicy, aromatic, and flavorful essence typical of Thai cuisine.
- Eggs: Acts as a binding agent, giving the custard its smooth and firm texture.
- Fish Sauce: Enhances the dish with a salty umami flavor characteristic of Thai dishes.
- Seasoning Powder: Adds an extra depth of flavor to balance the dish.
- Coconut Milk: Provides creaminess, richness, and a mellow balance to the curry paste's heat.
- Cabbage: Serves as a natural wrapper, adding a light, slightly crunchy texture.
- Red Chili: Adds a garnish with vibrant color and a touch of heat.
- Basil Leaves: Used as a base, imparting a fresh and aromatic herbal flavor.
- Kaffir Lime Leaves: Thinly sliced for garnish, they provide a citrusy and fragrant note to the dish.
Coconut Sauce Ingredients
You can also substitute red meat with seafood for a lighter and more refreshing version. Shrimp can be used as the main ingredient, providing a sweet and succulent flavor, while sliced squid makes an excellent topping, adding a tender and slightly chewy texture that complements the creamy curry custard beautifully.
Steamed Red Curry Custard (Haw Mok)
Prep time
20 minutes
Cook time
20 minutes
Serves
3
Ingredients
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Main Ingredients
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Coconut Sauce Ingredients
Steps
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Prepare the Cabbage:
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Peel the cabbage leaves one by one. If the leaves are too stiff, trim the thick ribs.
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Blanch the leaves in boiling water until softened, then transfer them to cold water to cool down.
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Prepare the Pork Mixture:
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Place minced pork in a mixing bowl or blender.
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Add red curry paste, crack in the eggs, then season with fish sauce, seasoning powder, and palm sugar.
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Gradually add coconut milk while stirring (if you are using a mixing bowl) until the mixture becomes smooth and thick.
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Assemble the Wraps:
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Take a steaming container or mold and line it with a cabbage leaf, folding the edges down to match the container's rim.
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Add a layer of holy basil leaves as a base to enhance the aroma.
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Spoon the pork mixture into the cabbage wrap, filling it up to the rim.
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Steam the Wraps:
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Steam in boiling water for 10-15 minutes, depending on the container size.
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Prepare the Coconut Sauce:
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Heat the coconut milk over low heat.
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Add rice flour dissolved in water.
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Stir well until the sauce thickens into a smooth coconut cream.
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Final Touch and Serve:
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Once the steamed curry is cooked, remove it from the steamer. Pour a spoon of coconut cream on the top.
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Add thinly slice kaffir lime leaves and red chili peppers to use as garnishes.
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Nutritional info
% of daily valueCalorie Breakdown
Protein
323 cal
Fat
1091 cal
Carbs
134 cal
- After steaming, there will be some liquid released, which you can drain off if desired.
- Serve hot with steamed rice and chili fish sauce for an authentic Thai flavor boost.
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