Thai Steamed Curreid with Prawn (Ho Mok Goong)

This recipe I adapted from popular Thai steamed recipe "Ho Mok Pla" Thai curries are delicious at the best of times but this one is one of my favourites. But I using prawn for this time. It is quite simple to prepare and takes very little cooking time also.

  • 5-8 medium-sized cleaned shrimps, shelled, and deveined
  • 1/2 cup fish fillet cut into thin pieces
  • 1/2 cup shrimp cut into thin pieces
  • 1/3 cup red curry paste
  • 1 egg
  • 1/3 cup coconut milk
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 1 tablespoon red chili, finely chopped
  • 1/4 cup coconut milk (for topping)
  • 1/2 tablespoon rice flour
  • 1 tablespoon kaffir lime leave, sliced thinly
  • 1 tablespoon coriander leave
  • bananaleaf cups (or small cups)
  • Prepare the topping by heating coconut milk (1/4 cup) in a pot over low heat. Wait until boiling, add rice flour.
  • Stir until mixed well then remove from heat.
  • In a big bowl, mix together fish fillet, shrimp (thin pieces), red curry paste, egg, fish sauce, and sugar. Stir until all ingredients mixed well.
  • Fill the mixture in the bananaleaf cup and then place the shrimp on the top.
  • Put banaleaf cups in the steamer for 15 minutes or until cooked well.
  • Remove from the steamer.
  • Before serving, pour the prepared coconut milk on top of each cup and sprinkle with red chili, kaffir lime leaves, and coriander leaves.
  • Serve immediately with hot steamed rice.


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    banana blossom said…
    Hi Tan,
    I love how you cook this dish. I have never had curry made this way before. I would love to make it someday. Using banana bowl is special too.
    Anonymous said…
    Very nice post!!!
    Anonymous said…
    another incredible dish - I cannot make too many or my husband will say we have no reason to eat out. Thanks for sharing Tan
    Hobby Cooking said…
    Thank you for such amazing information....your recipes are really good....!!

    catch me @
    Anonymous said…
    Wow, another wonderful dish, that I cannot wait to try, thanks for all the wonderful ideas.