Comments on: Thai Steamed Red Curry (haw mok)

By: Moggy

Moggy — Sun, 23 Feb 2025 00:16:01 +0000

This dish was new to me. As usual with your recipes it was delicious.

I did want to make you aware of a discrepancy in the instructions though. In step 2 you say to add the fish to the custard. But that is contradicted in step 5 where you instruct to add the fish to the ramekins on top of the cabbage and basil and then cover it with the custard.

Also I think next time i will squeeze the water from the cabbage before placing it in the ramekins, the bottom of my custard was very wet and watery and I think that might prevent that.

Always enjoy your recipes! I will be making this again soon.

By: Deborah

Deborah — Sat, 08 Feb 2025 14:49:30 +0000

The taste was terrific. I did try to make in one container to take for lunch the next day. I found that mine was watery. I used the steamed cabbage and kale and barramundi. I wonder if I should have let the steamed vegetables dry completely prior to assembly. I will make again.

By: Pailin Chongchitnant

Pailin Chongchitnant — Mon, 03 Feb 2025 18:57:12 +0000

In reply to Andrea. I would use chicken, I recommend dark meat, cut into bite size pieces. I wouldn't do pork or beef as you can't precisely control how long the meat cooks and it could overcook.

By: Pailin Chongchitnant

Pailin Chongchitnant — Mon, 03 Feb 2025 18:56:41 +0000

In reply to Estella. Yes, you totally can use chicken, I recommend dark meat. I wouldn't do pork or beef as you can't precisely control how long the meat cooks and it could overcook.

By: Nanajee Travels

Nanajee Travels — Sun, 02 Feb 2025 14:54:39 +0000

Haw Mok (ห่อหมก) is such a unique and delicious dish! 🌶️ It's like the perfect blend of curry and custard, with a silky, creamy texture that still packs all the bold flavors of Thai red curry. Definitely one of the most amazing ways to enjoy curry! It’s no wonder it's one of your mom's favorites—it's a true Thai classic! 😋

By: Andrea

Andrea — Sun, 02 Feb 2025 07:56:39 +0000

In reply to David Stern. If you were to sub chicken or pork would you recommend precooking or just make sure pieces are small?

By: Estella

Estella — Fri, 31 Jan 2025 15:20:34 +0000

Hello Pailin, I would like to ask if it's possible to use chicken or a different kind of meat, as I can't eat seafood or fish? This recipe is so interesting, I'd love to give it a try! Thank you!

By: Ly

Ly — Fri, 31 Jan 2025 06:50:20 +0000

I DO LOVE your posts and recipes!!
Thanks for sharings!

By: Peter

Peter — Wed, 29 Jan 2025 10:02:31 +0000

Hello Pai,
This looks delicious and I will try it for sure.
One question though: Is it normally eaten on its own or with rice?
Thanks,
Peter

By: Mike in Chantaburi

Mike in Chantaburi — Mon, 11 Nov 2024 23:09:03 +0000

I make my own coconut milk (yeah, from fresh coconuts). Anyway, for the curry itself, are you using 'heads' or 'tails' of the expressed liquid?

By: Cristine Hafner

Cristine Hafner — Mon, 11 Nov 2024 16:12:55 +0000

I love custards and I like to use my Instant Pot for steaming. Have you used one for this recipe? Do you know how long to steam it in the Instant Pot?

By: Pailin Chongchitnant

Pailin Chongchitnant — Wed, 17 Jul 2024 20:39:34 +0000

In reply to Pamika. Hmmm, not sure but cornstarch would probably be my first guess.

By: Pamika

Pamika — Sun, 14 Jul 2024 17:27:24 +0000

Hello Chef Pailin. Is there any way to make this dish vegan? I tried searching online and most of them don’t have the right consistency and look very runny. I also see people using rice flour and cornstarch but they seem to be using them in incredible amounts, so I’m not sure whether it will work. If you happen to have the vegan recipe for this, I’ll make sure to give it a try. Thank you!

By: Pailin Chongchitnant

Pailin Chongchitnant — Tue, 30 Jan 2024 00:31:02 +0000

In reply to Adam Knight. Oh what a great idea using banana blossom!! So glad to hear it went well!

By: Adam Knight

Adam Knight — Fri, 26 Jan 2024 01:50:31 +0000

Hi Pailin,
I follow your YouTube channel and love your recipes. Just wanted to say that this turned out so well and I even made a vegetarian version with well-drained banana blossom (canned) for a friend who LOVED it. I made sure the blossoms were patted very dry to ensure the liquid didn't release into the curry. Thank you!

By: Pailin Chongchitnant

Pailin Chongchitnant — Thu, 26 Jan 2023 22:53:48 +0000

In reply to David Stern. Hi David, thanks for your feedback! I see the confusion here. I was approaching it from a perspective of a Thai meal, and in Thailand, we would never eat only this for the meal. It would just be one of a few other things we serve, which of course, is not how Westerners approach a meal so I will change the serving size to "3 ramekins" and people can decide how many they will make for the meal. Thank you!

By: David Stern

David Stern — Thu, 26 Jan 2023 07:24:36 +0000

Hi Pai, I love all your recipes, without fail. I think this one has confused some per serving quantities with "serves 4" quantities. 160 grams of fish is less than 6 ounces, between 4 people and with 1.5 cups of cabbage? Really just a PSA because I have made a TON of your recipes and they are invariably precise in proportions, with this being the only exception I've come across.

By: Ann

Ann — Fri, 25 Mar 2022 09:29:52 +0000

Nobody teach me how to eat it. Before this video, i just eat it without rice and it is nice. Really love it but it is hard to find in Malaysia even when there is a thai event going on. Will try to make it myself. Thanks for sharing the recipe.