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Steamed Red Curry Custard (Haw Mok)

By Sho @ Hungry for Thai on Jan 23rd 2025 Sho

"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.

Steamed Red Curry Custard (Haw Mok)

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

  • Coconut Milk: Forms the creamy topping that complements the steamed custard.
  • Rice Flour (dissolved in water): Thickens the coconut sauce to give it a smooth, velvety consistency.

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)

Steamed Red Curry Custard (Haw Mok)

Prep time

20 minutes

Cook time

20 minutes

Serves

3

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Ingredients

US Metric

  • Main Ingredients

  • Coconut Sauce Ingredients

Calories: 1578kcal Total Fat: 125g Protein: 91g Carbs: 34g Sodium: 2114mg

Steps

  • Prepare the Cabbage:

    1. Peel the cabbage leaves one by one. If the leaves are too stiff, trim the thick ribs.

      Peel the cabbage leaves one by one

    2. Blanch the leaves in boiling water until softened, then transfer them to cold water to cool down.

      Blanch the leaves in boiling water until softened

  • Prepare the Pork Mixture:

    1. Place minced pork in a mixing bowl or blender.

      Place minced pork in a mixing bowl or blender.

    2. Add red curry paste, crack in the eggs, then season with fish sauce, seasoning powder, and palm sugar.

      Add red curry pastecrack in the eggsthen season with fish saucethen season with seasoning powderthen season with palm sugar

    3. Gradually add coconut milk while stirring (if you are using a mixing bowl) until the mixture becomes smooth and thick.

      Gradually add coconut milk

  • Assemble the Wraps:

    1. Take a steaming container or mold and line it with a cabbage leaf, folding the edges down to match the container's rim.

      Take a steaming containermold and line it with a cabbage leaf, folding the edges down to match the container's rim.

    2. Add a layer of holy basil leaves as a base to enhance the aroma.

      Add a layer of holy basil leaves as a base

    3. Spoon the pork mixture into the cabbage wrap, filling it up to the rim.

      Spoon the pork mixture into the cabbage wrap filling it up to the rim

  • Steam the Wraps:

    1. Steam in boiling water for 10-15 minutes, depending on the container size.

      Steam in boiling water for 10-15 minutes

  • Prepare the Coconut Sauce:

    1. Heat the coconut milk over low heat.

      Heat the coconut milk over low heat.

    2. Add rice flour dissolved in water.

      Add rice flour dissolved in water.

    3. Stir well until the sauce thickens into a smooth coconut cream.

      Stir well until the sauce thickens into a smooth coconut cream.

  • Final Touch and Serve:

    1. Once the steamed curry is cooked, remove it from the steamer. Pour a spoon of coconut cream on the top.

      Pour a spoon of coconut cream on the top.

    2. Add thinly slice kaffir lime leaves and red chili peppers to use as garnishes.

      Add thinly slice kaffir lime leaves and red chili peppers

Nutritional info

% of daily value
protein: 91g
181%
fat: 125g
192%
carbs: 34g
11%
fiber: 5g
20%
saturatedFat: 80g
398%
sugar: 5g
sodium: 2114mg
88%
cholesterol: 541mg
180%

Calorie Breakdown

Protein

353 cal

Fat

1093 cal

Carbs

132 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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Tagged as:
Curry Festive Main Course Pork Steamed Spicy Traditional Street Food