HOR MOK TALAY Recipe
Hor Mok Talay is a Thai seafood dish that combines assorted seafood with red curry and coconut milk, typically baked or steamed in a flavorful mixture. This version features a bed of shredded cabbage that enhances the dish's texture, while fragrant herbs like Thai basil and kaffir lime leaves contribute to its aromatic profile. Here's how to recreate this delightful dish at home.
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Ingredients
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Seafood and Vegetables
Method
Preparation and Cooking
Prepare the Curry Mixture
In a mixing bowl, combine red curry paste, coconut milk, and beaten eggs. Mix well until everything is thoroughly combined.
Layer the Ingredients
In a heatproof dish, layer the shredded cabbage at the bottom. Then, add the assorted seafood evenly on top of the cabbage.
Add the Curry Mixture
Pour the curry and coconut milk mixture over the seafood and cabbage. Make sure all ingredients are well coated.
Garnish
Sprinkle the torn kaffir lime leaves and Thai basil over the top of the mixture.
Steam
Cover the dish with aluminum foil and steam in a steamer or over a pot of boiling water for about 30-40 minutes or until the seafood is cooked through and the mixture is set.
Serve
Once cooked, remove from the steamer, let it cool slightly, then serve hot with steamed rice.
