This is a steamed Thai curry dish usually made with fish. My veggie version uses tofu and mushrooms instead. It’s mild and creamy and isn’t difficult to make and makes a change for standard curries. This recipe serves two in one medium sized bowl you can make individual servings in smaller bowls / ramekins. Traditionally Hor Mok is made in small bowls made of banana leaves or larger ones are sometimes made in coconut shells, so use whatever container you prefer.
First you need to line a bowl (about 12-14 cm across and 6-7 cm deep) with Chinese cabbage leaves and put a handful of Thai basil leaves (Horapa) in the bottom. The Thai basil is an important part of the flavor combination of this dish.
Next in some vegetable oil lightly fry 100 g of tofu cut into small cubes and 150 g of sliced mushrooms. When they start to brown a little add 1-2 tbsp of red curry paste, depending on the spiciness of your paste and your palate, and a tsp or so of light soy sauce, mix this with the tofu and mushrooms.
You’ll need about 250 ml (or slightly less) of coconut milk, save about 4-5 tbsp of the creamiest milk and mix the rest with a beaten egg and 1 heaped tbsp of rice (or wheat) flour and add this to the curry mixture and heat through until it thickens. Then pour this into your prepared bowl.
Cover the bowl with foil and put in a steamer and steam for about 20 mins (individual portions will cook quicker) until it begins to set. After almost 20 mins put the remaining coconut milk into a small saucepan with 1/2 tsp of rice flour and heat it up until it thickens. Take the foil off the Hor Mok and pour the thickened coconut milk on top of the curry mixture and cover with foil and steam for another 10 mins. Cut thin slices of a large red chilli and think strips of a kaffir lime leaf. When the Hor Mok is cooked put these on top as a garnish. Serve with brown organic rice and any other dishes of your choice, perhaps a stir fried veggie dish.