Steamed Salmon Curry Custard
Elevate traditional Thai hor mok with premium salmon blended with red curry paste, egg, and coconut milk for a soft, delicate texture. Seasoned with just one bottle of reduced-sodium Kitchi Sauce, it’s delicious for home cooking and makes a distinctive, health-conscious menu option for food businesses.
Ingredients
200 g minced salmon
100 g salmon fillet, cut into pieces for topping
2–3 tbsp Kitchi Sauce, or adjust to taste
1½–2 tbsp red curry paste
1 egg
200 ml coconut milk
Thai basil or noni leaves, as desired
Finely sliced makrut lime leaves, for garnish
Sliced red chili, for garnish
A little coconut milk, for topping
Banana-leaf cups or heatproof cups
Instructions
Place the minced salmon, red curry paste, egg, and coconut milk in a bowl. Stir until well combined.
Season using only Kitchi Sauce and continue stirring until the mixture is smooth and uniform.
Place Thai basil or noni leaves in each banana-leaf or heatproof cup. Spoon in the salmon curry mixture.
Top each cup with pieces of salmon.
Bring the water in a steamer to a boil. Steam over medium heat for 15–20 minutes, or until the curry custard and salmon are fully cooked.
Drizzle with a little coconut milk and garnish with sliced makrut lime leaves and red chili. Steam for another 1–2 minutes.
Carefully remove the cups from the steamer and serve hot.
This Steamed Salmon Curry Custard has a soft texture and fragrant notes of red curry paste and coconut milk, with a well-balanced flavor from just one bottle of Kitchi Sauce. Minced salmon forms the base of the custard, while salmon pieces on top create an attractive, premium presentation. It’s ideal for home cooking or selling in convenient, ready-to-serve banana-leaf or heatproof cups.
Watch the Cooking Video
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