Steamed curry
Ho mok pla.JPG
Thai steamed fish curries (ho mok pla) in Chiang Mai, Thailand
Place of originThailand[1] and Laos
Region or stateSoutheast Asia
Associated cuisineLao and Thai
Main ingredientsCurry 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:

See also


  1. ^ Lees, Phil (May 25, 2007). "The Dish: Fish Amok". The Wall Street Journal. Retrieved 7 October 2019. The origins of fish amok are a source of regional debate. Dishes of this kind aren't unique to Cambodia. Malaysia and Indonesia boast the similar otak otak and Thailand cooks a spicier hor mok but neither nation embraces them with the passion of Cambodia. "Amok" in the Cambodian language, Khmer, only refers to the dish whereas in Thai, "hor mok" translates as "bury wrap," suggesting amok may have come from Cambodia's neighbor.
  2. ^ Mouritsen, Ole G.; Styrbæk, Klavs (2021). Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future. Translated by Johansen, Mariela. Springer Publishing. p. 254. ISBN 978-3-030-58026-1.
  3. ^ Ken Albala, ed. (2011). Food Cultures of the World Encyclopedia. Vol. 3. Greenwood Publishing Group. p. 149. ISBN 978-0-313-37627-6.
  4. ^ Souvanhphukdee, Andy (July 3, 2019). "Bamboo shoots steamed in Banana leaves (Mok Naw Mai)". Pha Khao Lao. Retrieved May 26, 2021.