Hor Mok is a Thai steamed red curry custard usually made with fish or seafood, coconut milk, eggs, red curry paste, fish sauce, and makrut lime leaves. It’s soft, savory, coconutty, and often steamed in banana leaf cups or ramekins.

In Thai, “mok” refers to a traditional cooking method where food is wrapped, often in banana leaves, and cooked gently with steam or indirect heat.

Is red Thai curry the hottest?

Not always. Thai red curry is usually medium spicy, but the heat depends on the curry paste and how much you use. Thai green curry is often considered hotter, while yellow curry and Massaman curry are usually milder.

What does Hor Mok taste like?

It tastes like a creamy Thai red curry in soft custard form. It’s coconutty, savory, gently spicy, and fragrant from the makrut lime leaves.

It depends on your red curry paste. Most versions are mild to medium spicy. If you’re sensitive to heat, use less curry paste.

What fish is best for Hor Mok?

Mild white fish works best. Cod is a great choice because it has a clean, mild flavor. Tilapia, haddock, pollock, snapper, or halibut can also work.

Can I make Hor Mok ahead of time?

It’s best served warm and fresh from the steamer, but you can prep the ingredients ahead. Mix and steam closer to when you want to serve it for the best texture.

Hor Mok Recipe: Red Curry Fish Custard

Name: Hor Mok Recipe: Red Curry Fish Custard
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2–3 tbsp red curry paste, to taste, less if you don’t like it as spicy1.5 cups coconut milk2 eggs8 oz white fish, thinly chopped1 tbsp fish sauce, to taste1 tbsp palm sugar or brown sugar3 makrut lime leaves thinly sliced1.5 cups shredded cabbage or kale8 Thai basil leavesBanana leaves, optional; 1/2 tsp cornstarch1 tbsp water1/4 cup coconut milkRed bell peppers or fresh red Thai chilies, thinly sliced2 makrut lime leaves, julienned, optional; Cilantro leaves, optional

Description

Make Hor Mok, a soft Thai red curry fish custard steamed with coconut milk, tender fish, Thai basil, and makrut lime leaves. Cozy and so flavorful!

Ingredients

Scale

2-3 tbsp red curry paste, to taste, less if you don’t like it as spicy
1.5 cups coconut milk
2 eggs
8 oz white fish, thinly chopped
1 tbsp fish sauce, to taste
1 tbsp palm sugar or brown sugar
3 makrut lime leaves thinly sliced
1.5 cups shredded cabbage or kale
8 Thai basil leaves
Banana leaves, optional

Coconut Cream Topping

1/2 tsp cornstarch
1 tbsp water
1/4 cup coconut milk
Red bell peppers or fresh red Thai chilies, thinly sliced
2 makrut lime leaves, julienned, optional

Cilantro leaves, optional

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Instructions

Step 1: Preheat your steamer

Preheat your steamer over medium heat while you prep the rest of your ingredients, so it’s ready to go as soon as your ramekins are filled.

Step 2: Dissolve the curry paste

In a mixing bowl, add 2-3 tbsp red curry paste and just a little of the 1.5 cups coconut milk. Stir until the curry paste loosens up and dissolves into the coconut milk.

If you add all the coconut milk at once, the curry paste likes to hide in little clumps, and then you have to chase it around the bowl. No fun!

Step 3: Mix the custard

Add the remaining 1.5 cups coconut milk, 2 eggs, 1 tbsp palm sugar or brown sugar, 1 tbsp fish sauce, and 3 thinly sliced makrut lime leaves.

Stir until everything is well combined.

Step 4: Add the fish

Add 8 oz thinly chopped white fish to the curry mixture. Stir until the fish is evenly mixed into the custard base. You can also put it all in a blender it for a smoother custard, but Thai Hubby prefers little pieces of fish.

Step 5: Prep the ramekins

If using banana leaves, wipe them clean with a damp towel. Cut or tear them into strips that fit inside the four ramekins, then tuck them in shiny side up.

If you don’t have banana leaves, no worries! Just use the ramekins without them.

Step 6: Add the greens

Divide 1.5 cups shredded cabbage or kale and 8 or so Thai Basil leaves evenly between the ramekins.

This creates a little veggie bed under the fish custard, and it soaks up all that red curry coconut goodness as it steams.

Step 7: Fill the ramekins

Spoon the fish mixture into each ramekin, leaving about 1/2 inch of headroom at the top.

Don’t fill them all the way to the brim because the custard will puff up as it steams.

Step 8: Steam

Place the ramekins in the preheated steamer.

Steam for 15 to 20 minutes, or until the custard is cooked through.

You’ll know it’s ready when the custard is puffed up and the center does not jiggle. A little liquid coming out when you poke it with a knife is okay, but the center shouldn’t look runny.

Step 9: Make the coconut cream topping

While the custards are steaming, make the coconut cream topping.

In a small bowl, stir together 1/2 tsp cornstarch and 1 tbsp water until dissolved. In a small pot, warm 1/4 cup coconut milk over medium heat. Once it reaches a gentle boil, stir in the cornstarch mixture and cook, stirring often, until thickened. Remove from heat.

Step 10: Top and serve

Once the custards are cooked through, spoon the thickened coconut cream on top.

Garnish with thinly sliced red bell peppers or red Thai chilies and 2 julienned makrut lime leaves, and/ or cilantro leaves, if using.

Serve warm with jasmine rice, and enjoy every soft, coconutty, curry-filled bite!

Notes

Additions and Substitutions

Cod substitute: Tilapia, and many Thai versions use whatever seafood is fresh, like shrimp, squid, salmon, or a mix.
Palm sugar substitute: Brown sugar
Cabbage substitute: Napa cabbage, kale, or spinach.
Makrut lime leaves substitute: A little lime zest, or leave it out if you can’t find them
Red curry paste substitute: Panang curry paste
Banana leaves substitute: Skip them and use ramekins only
Red bell pepper or red Thai chili substitute: red jalapeños
Coconut milk substitute: Coconut cream thinned with a little water. Heavy cream can work in a pinch.

Tips for the Best Hor Mok

Make sure your steamer has enough water. Before you start steaming, check that there’s enough water in the bottom of your pot or steamer to last 15–20 minutes, but not so much that it touches the ramekins.
Keep the steam gentle and steady. Medium heat is perfect. You want a steady steam, but not a wild, aggressive boil that rattles the ramekins around. Gentle steam helps the custard cook evenly and keeps the texture soft.
Cover the steamer well. A tight-fitting lid helps trap the steam so the custard sets properly. If your lid drips a lot of condensation, you can wrap the lid in a clean kitchen towel before covering the steamer, just make sure the towel is tied up safely and not near the heat.
Check the texture, not just the time. Hor Mok is done when it’s puffed up, mostly set in the center, and no longer loose or watery. A little liquid coming out when you poke it with a knife is okay, but the center shouldn’t look raw or runny.
Don’t expect a firm baked custard. This is supposed to be soft, steamy, and delicate. Think tender Thai red curry custard, not cheesecake or quiche. If it holds together but still feels soft and spoonable, you did it right.

Hey dear! If you make this recipe and love it, would you leave a quick comment and rating? Your reviews help other readers discover the recipes that build connection around the table. Thank you so much!

Prep Time: 10
Cook Time: 20
Category: Curry, Dinner
Method: Steaming
Cuisine: Thai