How are you currently as of this perfect moment ?, We pray you’re very well and joyful often. through this web site I will introduce the recipe for cooking Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ that is currently extremely popular with various groups, with a comparatively easy and fast method of making, this Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ food is in great demand by lots of people, and tastes good also, makes all of your family and perhaps good friends You like it.

That's one of the reasons I love hor mok, the Thai curry fish custard. With its multiple layers, first of Thai basil and/or cabbage, then succulent chunks of fish, then a In fact, after deciding I was going to attempt this dish, I set aside an entire afternoon, dedicated solely to hor mok making. I love a good curry and this recipe for Hor Mok Pla or Thai Curry Fish Custard is definitely one of my favourites.

Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you conveniently, you may make it in simple actions. You may make it for friends or family events, and it could be provided at many formal activities actually. I am certain you will see lots of people who just like the Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ dishes you make.

Alright, don’t linger, let’s plan this hor mok chicken (thai curry custard) ห่อหมกไก่ formula with 12 substances which are absolutely easy to acquire, and we have to process them at the very least through 5 measures. You should commit a while on this, so the resulting food could be perfect.

Composition of Hor Mok Chicken (Thai curry custard) ห่อหมกไก่:

1. Require 3 of Bell Peppers
2. You need 500 g for mince chicken
3. Provide 2 tbsp for red curry paste
4. Get 1 egg
5. Require 1 cup for coconut milk
6. Provide 1 tbsp of fish sauce
7. You need 1/2 cup for Thai sweet basil leaves
8. Get 6 - kaffir lime leaves. thinly sliced
9. Give 3 tbsp thinly sliced cabbage
10. Take of Topping
11. You need 1/4 cup coconut cream
12. Make ready 1 tbsp rice flour

Though there are a lot of ingredients and steps here, if you split the work and marinade the chicken and/or fry the shallots a day in advance, the rest is really straight forward, and the result. Having a soup base made with red curry and coconut milk (Ga Tee), it is completely different than the Kaeng Nor Mai from Northeastern Thailand's Isaan region which is usually green Featured in Main Dishes: Red Curry with Bamboo Shoots and Coconut Milk แกงหน่อไม้กะทิ ( Kaeng Nor Mai Ga Tee ). Chicken and rice are two things that go very well together. Family style restaurant in Bangkok, Thailand. รองอธิการบดีฝ่ายนวตกรรมและวิสาหกิจ มหาวิทยาลัยขอนแก่น. คณะทำงาน.

Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ how to cook:

1. In a bowl, add mince chicken with the red curry paste, egg, sugar, and fish sauce. Mix it well.
2. Add coconut milk, thinly sliced kaffir lime leaves and basil leaves. Mix it all again.
3. Fill 1 tbsp of thinly sliced cabbage in each bell pepper.
4. Fill in the ingredients mixed from No.1 and steam for 20 mins.
5. For topping - Mix 1/4 cup of coconut milk with one tablespoon of rice flour and stir until it becomes thick. Put 1 tbsp of topping on top for garnishing. Sprinkle with thinly sliced lime leaves and edible flowers. Enjoy!!.

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