This is the simplified version of Steamed Curry. We normally steam the mixture in banana leave’s folded as container. The base ingredient could be fish meat, seafood or pork, Shrimp is easier for me and this is my first time trying out this recipe and I have to say it is really easy and tastes wonderful.
| Ingredients |
Serves 2 |
Notes |
| Fresh Shrimp |
1 cup |
Peel take only the meat and chop |
| Fresh shrimps |
a few pieces |
Peel and take out the black line, leave the tail intact. For topping. |
| Coconut milk |
1 cup |
|
| Red Curry Paste |
3 tablespoon |
|
| Egg |
1 |
|
| Sugar |
1 tablespoon |
|
| Fish Sauce |
2 teaspoon |
|
| Sweet Basil leaves |
1 cup |
|
| Lime Leave |
2 pieces |
Thinly cut |
|
| Red spur Chili |
1-2 |
Thinly cut for garnishing |
| Rice Flour |
3 tablespoon |
To make white topping |
How to make:
- Add 0.5 cup of coconut Milk in the 3 tablespoon of rice flour, stir well and simmer until become thick, bring it down and rest.
- Mix the Red Curry Paste, 0.5 cup of Coconut Milk, Sugar and Fish Sauce together, stir well that the sugar dissolve.
- Add the Shrimp Meat, Egg, half of the chopped lime leaves and mix them well.
- Put the Sweet Basil leave in the base of the cups and add the mixture into them.
- Steam them up for 10 Minutes then bring out the bowl to add the coconut topping and fresh shrimp.
- Steam them again for 5 minute or until the shrimp cooked.
- Garnish with the cut pieces of Red Spur Chili and cut pieces of lime leave before serving.
- Serve with Hot Steam Rice.
Thai Steam Shrimp in Red Curry – Hor Mok Goong – ห่อหมกกุ้ง
This is the simplified version of Steamed Curry. We normally steam the mixture in banana leave’s folded as container. The base ingredient could be fish meat, seafood or pork, Shrimp is easier for me and this is my first time trying out this recipe and I have to say it is really easy and tastes wonderful.
How to make: