Recipe: Perfect Hor Mok Chicken (Thai curry custard) ห่อหมกไก่

How to Make Delicious Chicken Recipes . Easy to Cook Chicken Recipes . Yummy and Tasty Chicken Recipes

Hor Mok Chicken (Thai curry custard) ห่อหมกไก่. I love a good curry and this recipe for Hor Mok Pla or Thai Curry Fish Custard is definitely one of my favourites. SUBSCRIBE so you never miss a new. That's one of the reasons I love hor mok, the Thai curry fish custard.

Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ Thick coconut cream and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients. Kao mok gai is the Thai version of chicken biryani. Though there are a lot of ingredients and steps here, if you split the work and marinade the chicken and/or fry the shallots a day in advance, the rest is really straight forward, and the result is well worth the time! You can have Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Hor Mok Chicken (Thai curry custard) ห่อหมกไก่

  1. It's 3 of Bell Peppers.
  2. You need 500 g of mince chicken.
  3. Prepare 2 tbsp of red curry paste.
  4. Prepare 1 of egg.
  5. You need 1 cup of coconut milk.
  6. You need 1 tbsp of fish sauce.
  7. You need 1/2 cup of Thai sweet basil leaves.
  8. You need 6 of kaffir lime leaves. thinly sliced.
  9. It's 3 tbsp of thinly sliced cabbage.
  10. You need of Topping.
  11. You need 1/4 cup of coconut cream.
  12. It's 1 tbsp of rice flour.

And after making this a couple of times. Thai panang chicken curry (also spelled penang like the northern Malaysian state) features a warm, rich red curry with flavor notes from Malaysia, Burma Don't be put off by the long list of ingredients in the Thai panang sauce. All of them require little to no preparation and are simply tossed in a food. Having a soup base made with red curry and coconut milk (Ga Tee), it is completely different than the Kaeng Nor Mai from Northeastern Thailand's Isaan region which is usually green Featured in Main Dishes: Red Curry with Bamboo Shoots and Coconut Milk แกงหน่อไม้กะทิ ( Kaeng Nor Mai Ga Tee ).

Hor Mok Chicken (Thai curry custard) ห่อหมกไก่ step by step

  1. In a bowl, add mince chicken with the red curry paste, egg, sugar, and fish sauce. Mix it well..
  2. Add coconut milk, thinly sliced kaffir lime leaves and basil leaves. Mix it all again..
  3. Fill 1 tbsp of thinly sliced cabbage in each bell pepper..
  4. Fill in the ingredients mixed from No.1 and steam for 20 mins..
  5. For topping - Mix 1/4 cup of coconut milk with one tablespoon of rice flour and stir until it becomes thick. Put 1 tbsp of topping on top for garnishing. Sprinkle with thinly sliced lime leaves and edible flowers. Enjoy!!..

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