Hor Mok

traditional thai curry

Hor Mok Curry ห่อหมกไก


Hor Mok Curry, our chef’s speciality dish. A mild coconut-rich curry with chicken or prawns, and gently cooked with broccoli, carrots, cauliflower, green bean, lime leaves.

Traditionally this dish is steamed with fish and served in a banana leaf bowl or a coconut shell. For a takeaway though, this is not very practical, so, sorry, but we have to serve it in a tray instead, but the taste is just as good.

It is can be cooked with fish or seafood, but I use chicken or prawns cooked with Thai herbs and vegetables in coconut milk.

The taste is mild, creamy and not unlike Panang Curry, in fact both use similar sauce, yet Hor Mok and Panang are totally different dishes.

* Vegetarian / Vegan options *



A plate of chicken Hor Mok Curry, a mild dish with vegetables and coconut
Takeaway Options / Prices





Traditionally a mild curry

Go on then, add a few.

Some like it hot!

  • celery
  • crustaceans
  • egg
  • soya (vegetarian only)
  • gluten free
  • vegetarian
  • vegan
Main Ingredients
  • chicken, prawns
  • broccoli
  • cauliflower
  • green bean
  • lime leaf
  • basil
  • carrots
  • spring onion
  • egg

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