Haw Mok (Red Curry Custard)

Ingredients

• 3-4 tbs red curry paste
• 1¼ cup coconut milk
• 1 tbs palm sugar, finely chopped or grated
• 2 tsp fish sauce
• 2 large eggs
• 3 kaffir lime leaves, finely julienned
• 5-6 oz any kind of fish filet, ¼" sliced
• 1½ cups shredded cabbage and/or kale
• 8-12 leaves Thai basil
• Banana leaves, optional

Garnish

• ¼ cup coconut milk
• ½ teaspoon cornstarch
• Sliced red chilies or julienned red bell pepper
• Cilantro leaves

Directions

1. Prep Steamer: Preheat steamer over medium heat.
2. Make Custard Base: Mix curry paste with a little coconut milk until smooth. Add remaining coconut milk, eggs, palm sugar, fish sauce, and kaffir lime leaves. Whisk gently in one direction to avoid incorporating air. Add fish pieces.
3. Prep Greens: Steam cabbage or kale for 3–5 minutes until wilted. Divide evenly into ramekins and add Thai basil leaves.
4. Assemble: Add fish to ramekins, then pour custard mixture, leaving about ½" of headroom.
5. Steam Custards: Steam 15–20 minutes until set, firm but not hard - larger ramekins will take longer
6. Make Coconut Topping: Dissolve cornstarch in a little water, add coconut milk, cook until thickened, then transfer to a small bowl.
7. Finish & Serve: Spoon thickened coconut topping over custards and garnish with cilantro and red chilies. Serve with jasmine rice.

Chef's Notes

• If using banana leaves, cut strips along the grain to match the length of your ramekin and wide enough to sit flat on the bottom. Wipe clean, lightly oil to prevent sticking, then line the ramekin with one strip and place the second strip perpendicular to create a cross‑layer.
• Whole peeled shrimp work well in this dish