Hor Mok Ma Prow Awn (seafood coconut curry)
Hor Mok Ma Prow Awn means seafood curry in coconut. Thai cuisine is known for its salty and somewhat sweet flavor combination. Hor Mok is a mixed seafood platter that you may customize according to your interests. The fish is cooked with coconut milk and bits of coconut flesh in this meal. To be served, this semi-dessert is loaded into a young coconut. This delicate and natural serving method created quite a stir at the time and continues to do so now. It is preferable to eat it in Thailand since the originality of the dish will not be impacted by other cuisines.
Ingredients:
- 1 green coconut, 1 egg, 1 tablespoon red curry paste, ½ tablespoon fish sauce, ½ tablespoon oyster Sauce, ½ teaspoon refined sugar, 150Ml coconut milk, 100Gr seafood, ¼ red spur chili, 1 kaffir lime leaves, 5 leaves sweet basil, ½ tablespoon soy oil
Instructions:
- Finely chop the ingredients for the curry paste and put it in the blender with a little bit of water.
- Heat up the oil.
- Add curry paste and stir until it starts to simmer.
- Add seafood and sugar, coconut milk, fish sauce, kaffir lime leaves and basil leaves, grated coconut, and panfry until tender.
- Add everything in green coconut and garnish with kaffir lime, red spur chili.
- Steam with steamer for 20 minutes.
