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Thai Curry Fish Custard | Hor Mok | ห่อหมก
RACHEL COOKS THAI12Ingredients
40Minutes
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Ingredients
US|METRIC
3 SERVINGS
- 2 filets (medium, a white fish such as catfish or tilapia)
- 2 Tbsp. red curry paste
- 1 egg
- 1/2 cup coconut milk (chilled)
- 1 tsp. palm sugar
- 1 Tbsp. fish sauce
- 1/2 cup thai basil leaves
- 6 kaffir lime leaves (sliced thinly)
- 1 red jalapeno pepper (sliced thinly)
- 1/4 cup coconut cream (for topping)
- 1 Tbsp. rice flour
- banana leaves (and toothpicks)
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