Authentic Thai Steamed Seafood Curry (Hor Mok Talay)
- Praphasri Panphasom
- Jun 20
- 2 min read
If you are looking for a show-stopping Thai seafood dish, Hor Mok Talay (Thai Steamed Seafood Curry) is the perfect choice. This dish is a rich and aromatic seafood curry steamed beautifully with coconut cream.
The process of steaming the seafood gently in a mixture of red curry paste and coconut milk creates a custard-like texture that melts in your mouth. Let’s dive into this flavorful and authentic recipe!
Ingredients
The Seafood & Curry Base:
Mixed seafood: shrimp, fish, and squid
Red curry paste (💡 ทริค: ทำลิงก์ที่คำว่า Red curry paste โยงไปหาบทความสอนทำพริกแกงเผ็ดของคุณ)
Coconut milk
1 egg
Cornstarch
Seasoning:
Palm sugar
Fish sauce
Vegetables & Garnish:
Noni leaves (Bai Yor), sweet basil, or blanched cabbage (amount as desired)
Red chili and kaffir lime leaves (for garnish)
For the Coconut Topping:
Coconut milk
Rice flour
Salt and seasoning powder (a small amount)
Step-by-Step Instructions
Prepare the seafood and vegetables: Clean and cut the seafood as needed. Prepare the vegetables such as noni leaves, sweet basil, or cabbage. If using cabbage, blanch it first and squeeze out the excess water. This step helps prevent excess moisture during steaming so the curry will have a richer flavor.
Prepare the curry mixture: In a bowl, combine coconut milk and red curry paste. Add the egg and cornstarch, stirring just until the egg is lightly mixed. Season with fish sauce and palm sugar. Add the seafood and mix well so the curry paste coats the seafood evenly. Lightly cook the mixture in a pan until it is about 80% cooked, then remove from the heat.
Prepare for steaming: Place small portions of the prepared vegetables at the bottom of foil cups or small heatproof bowls. Spoon the seafood curry mixture into each cup.
Steam the curry: Place the cups in a steamer with boiling water and steam for about 15 minutes until the curry begins to set.
Add the coconut topping: Mix coconut milk with a little rice flour, salt, and a small amount of seasoning powder. Open the steamer, spoon the coconut topping over each cup, and garnish with sliced red chili and kaffir lime leaves.
Finish steaming: Steam for another 5 minutes until fully set. Serve hot.
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