Thai steamed fish curries (ho mok pla) in Chiang Mai, Thailand | |
Type | Curry |
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Place of origin | Thailand[1] and Laos |
Region or state | Southeast Asia |
Associated cuisine | Lao and Thai |
Main ingredients | Curry paste, coconut cream/coconut milk, eggs |
Steamed curry (Thai: ห่อหมก, ho mok [hɔ̀ː.mòk], Lao: ໝົກ, mok [mók]) is a Southeast Asian type of curry steam-cooked in banana leaves.[2] In Laos it is also roasted on embers.[3] The base of the curry is made with a curry paste (Thai: พริกแกง, prik kaeng) with or without the addition of coconut cream or coconut milk and eggs. A wide range of leaves and staple ingredients are also added to the dish, such as: