Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Hor Mok Pla
Velvety fish curry steamed inside banana-leaf cups until set like a savory custard — perfumed with coconut milk, red curry paste, and kaffir lime for an elegant Thai classic.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
7 steps- 1
Line small banana leaf cups (or foil-lined ramekins) with a bed of shredded napa cabbage to protect the custard from direct heat while steaming.
- 2
In a large bowl, mix the minced fish with red curry paste, working it in thoroughly until the paste is evenly distributed through the fish.
- 3
Beat in the eggs and 1 cup of the coconut milk gradually, stirring in one direction to build a slightly aerated, custardy batter, then season with fish sauce and palm sugar.
- 4
Fold in the sliced kaffir lime leaves and Thai basil, then spoon the mixture into the prepared cups, filling each about three-quarters full.
- 5
Spoon a small pool of the reserved thick coconut milk over the top of each cup for a rich, creamy cap.
- 6
Set the cups in a steamer over rapidly boiling water and steam covered for 15 to 20 minutes, until the custard is fully set and springs back to a light touch.
- 7
Top each cup with a sliver of red chili and a fresh kaffir lime leaf, and serve hot directly from the steamer.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
58/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving380
Calories
28 g
Protein
7 g
Carbs
28 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Hor mok pla is a Thai steamed fish curry custard, a delicate dish where fish is folded into red curry paste, coconut milk, and egg, then steamed in banana-leaf cups until it sets like a savory mousse. It is a refined, gently spiced dish often made for special occasions, prized for its silky texture and the perfume of kaffir lime leaf and Thai basil. The custard is topped with a thickened coconut cream that turns glossy and rich as it steams.
Listahan note
This version keeps the custard light and quivering by not over-steaming, so it stays mousse-soft rather than firm. It offers ramekins as an easy substitute for traditional banana-leaf cups.
Technique cues
- Whisk the egg and coconut milk into the curry paste gradually so the custard sets smooth instead of curdling.
- Steam over gentle, steady heat rather than a hard boil so the custard stays silky and does not turn spongy.
- Spoon the thickened coconut cream on top in the last minutes so it sets into a glossy, distinct layer.
Kitchen flow
- Parallel prep
- Slice the fish and shred the lime leaves while the steamer comes up to pressure and the coconut cream separates.
- Make-ahead
- Mix the custard base and assemble the cups a few hours ahead, then steam just before serving.
- Leftover move
- Warm leftover custard gently and spoon over hot rice for an easy next-day lunch.
- Cleanup rhythm
- Use ramekins you can soak right away, and wipe the steamer dry once cooled to prevent rust.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
white fish
main protein
Purpose: Mild flaky fish carries the curry without overpowering the delicate custard.
Handling: Slice into thin pieces and fold gently into the curry-egg mixture.
Adaptation: Firm tofu or shrimp can stand in, with shrimp adding a sweeter note.
red curry paste
flavor base
Purpose: Red curry paste brings the layered aromatic heat that defines the custard.
Handling: Loosen with a little coconut milk before folding into the eggs.
Adaptation: A milder homemade paste or reduced amount keeps it gentle for kids.
coconut milk
richness and liquid
Purpose: Coconut milk gives the custard its creamy body and carries the curry flavor.
Handling: Reserve the thick cream from the top for the glossy topping layer.
Adaptation: Any full-fat coconut milk works; light versions set softer and less rich.
eggs
custard setter
Purpose: Eggs bind the coconut and curry into a set, sliceable custard.
Handling: Beat lightly and whisk into the curry-coconut base.
Adaptation: No clean swap holds the custard, so this dish needs eggs.
kaffir lime leaves
aromatic
Purpose: Kaffir lime leaf lends the citrusy perfume that lifts the rich custard.
Handling: Slice into fine ribbons and fold through or layer at the base.
Adaptation: A little lime zest approximates the citrus note if leaves are unavailable.
Thai basil
herb layer
Purpose: Thai basil leaves at the base add anise-like fragrance under the custard.
Handling: Lay a few leaves in the bottom of each cup before filling.
Adaptation: Regular basil works with a softer, less anise character.
Technique notes
- Keep the steam gentle, since aggressive boiling makes the custard weep and turn coarse.
- Fill the cups only about three-quarters full so the custard has room to rise without overflowing.
- Test doneness with a light jiggle; the center should wobble like set custard, not slosh like liquid.
Ingredient swaps
- Shellfish-free direction
- Use only white fish or tofu and skip shrimp entirely so no shellfish is present.
- Dairy-free note
- Naturally dairy-free as written, since all the richness comes from coconut milk.
- Lower-heat direction
- Cut the curry paste in half and add a little extra coconut milk for a child-friendly, milder custard.
Serve alongside
- Steamed jasmine rice
- Stir-fried morning glory
- Cucumber relish (ajad)
- Green papaya salad
- Jasmine tea
- Coconut water
- Thai iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to two days in the steaming cups or a sealed container. Reheat gently by re-steaming or microwaving at low power so the custard does not toughen. Freezing is not recommended because the egg custard separates and weeps on thaw.
Equipment
- Steamer with lid
- Ramekins or banana-leaf cups
- Mixing bowls
- Fine grater or sharp knife for the lime leaves
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