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.

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:

  1. 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.
  2. Mix the Red Curry Paste, 0.5 cup of Coconut Milk, Sugar and Fish Sauce together, stir well that the sugar dissolve.
  3. Add the Shrimp Meat, Egg, half of the chopped lime leaves and mix them well.
  4. Put the Sweet Basil leave in the base of the cups and add the mixture into them.
  5. Steam them up for 10 Minutes then bring out the bowl to add the coconut topping and fresh shrimp.
  6. Steam them again for 5 minute or until the shrimp cooked.
  7. Garnish with the cut pieces of Red Spur Chili and cut pieces of lime leave before serving.
  8. Serve with Hot Steam Rice.



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