Hor Mok ห่อหมกไก (hòr-mòk)
Allergens: celery, crustaceans, eggs.
Ingredients: chicken, panang and red curry paste, lime leaves, chilli, basil, coconut, vegetables.
Dietary: gluten free.
For a truly Thai experience this dish is steamed and served in banana leaves. It can also, as it is a coconut rich dish, be served in a coconut shell. Traditionally, it is made with fish or seafood, but I am using chicken cooked with Thai herbs and vegetables in coconut milk.