Hor Mok

traditional thai curry

Hor Mok Curry ห่อหมกไก
(hòr-mòk)

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 *