Hor Mok Ma Prow Awn (seafood coconut curry) Its not every day you get to eat curry straight out of a whole coconut. With Hok Mok prow awn, you can dig into a hollowed-out coconut for spoonfuls of seafood red curry.
Ingredients for Hor Mok Ma Prow Awn(Seafood Coconut Curry) Recipe
2-3 tablespoon red curry paste
300 milliliter coconut milk
6-7 kaffir lime
2-3 tablespoon fish sauce
160 gram fish of your choice
As required Banana leaves
As required Thai Basil Leaves
As required Spur chili
As required Cilantro
As required Thick coconut milk
Directions: Hor Mok Ma Prow Awn(seafood Coconut Curry) Recipe
STEP 1.Wash and drain the fish. And cut it into bite-size pieces.
STEP 2.Slice the kaffir lime very thinly, beat two eggs
STEP 3.In a mixing bowl add 3tbsp red curry paste and a little coconut milk just to make it into a fine paste, now once the paste is smooth, add more coconut milk (little at a time) and keep mixing it.
STEP 4.Now add the beaten eggs, sliced kaffir lime, fish sauce to taste, 1 tbsp crushed palm sugar, fish, or your choice, now mix the custard generously with the fishes.
STEP 5.Shred some cabbage and kale, then steam it in the microwave.
STEP 6.Now take 3-4 small pots and apply the banana leaf (cut it according to the size of your pot) on top of the bowl for the extra flavor.
STEP 7.Add the steamed cabbage on top of that steamed kale and fresh bruise thai basil, and now pour the custard along with the fishes.
STEP 8.Get the steamer at medium flame and add the pots. Cover it with the lid and let it steam for about 15-20mins.
STEP 9.Garnish it with thick coconut milk, spur chili, and cilantro.
STEP 10.Serve it with steam rice.
calories per serving
136 g Fat26 g Protein49 g Carbs31 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment