Hor Mok (Steamed Curry Custard) ห่อหมก
Fish mousse with red curry paste, coconut cream and egg, steamed in a banana-leaf cup on a bed of basil.
- Spice:
- 🌶🌶 Medium
- Also spelled:
- haw mok, hor mok pla, ho mok
What is Hor Mok?
Hor mok is a steamed curry custard: fish (or seafood) beaten with red curry paste, coconut milk and egg until airy, spooned into banana-leaf cups over Thai basil or cabbage, steamed, then topped with thick coconut cream and kaffir lime shreds.
It is soft, rich and gently spicy, and one of the few Thai dishes cooked in a wrapper — “hor” means to wrap.
Look for it at markets and specialist stalls; it often sells out by late morning.
Regional versions
Hor mok pla (fish) is classic; there are chicken and seafood versions, and grilled hor mok wrapped in banana leaf.
How to order it
Usually sold by the cup — “hor mok pla”.
Watch: Hor Mok on YouTube
Embedded from the creators’ own channels (Mark Wiens, Pailin's Kitchen). View counts as of 14 Oct 2026.
Top 1 places not to miss for Hor Mok
Only places backed by the MICHELIN Guide, reputable food press or a creator who filmed there; each one shows its source. We list fewer rather than pad the list.
- 1. Homok Mae Boon MaNakhon Chaisi Road, Dusit, Bangkok
Street stall dedicated to spicy, custardy fish hor mok; sells out early.
Source: Thaigle Google Maps ↗
More by city: Bangkok food map