Dinner · 40 min · thai

Hor Mok

A Thai dinner built around white fish fillets and red curry paste — on the table in 40 minutes. The macros do the talking: 44g protein, 39g carbs, and 16g fat in every 457-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb White fish fillets
• 3 tbsp Red curry paste
• 1.5 cups Coconut cream
• 2 Eggs
• 2 tbsp Fish sauce
• 1 cup Thai basil
• 4 Kaffir lime leaves
• 4 pieces Banana leaves

Steps

1. Whisk the red curry paste into the thick coconut cream until completely smooth, then beat in the eggs and fish sauce — this custard base is what sets around the fish.
2. Fold in the bite-sized fish pieces gently; the fish should be suspended in the custard, not mashed into it.
3. Line banana-leaf cups (or ramekins) with Thai basil leaves and ladle in the mixture three-quarters full.
4. Steam 15 minutes until the custard is just set with a slight wobble in the center.
5. Top each with a spoon of warmed coconut cream and julienned lime leaves.
6. Serve in the leaf cups with jasmine rice; diners spoon the fragrant custard over everything.
7. No banana leaves? Ramekins work, but pass them quickly — the leaf aroma is half the experience.

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