National Dish Thailand: Hor Mok Pla (Recipe)
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Step into the exotic flavours of Thailand with Hor Mok Pla, a fragrant fish curry of tender fillets bathed in spicy herbs and creamy coconut milk. Steamed gently inside banana-leaf parcels, this dish is as striking to look at as it is to eat. It is a true taste of the kingdom’s royal kitchens, and with a little care you can bring its delicate aromas straight to your own table.
About Hor Mok Pla
Hor Mok Pla is a traditional Thai dish made from marinated fish fillets, steamed in an aromatic curry and served inside banana leaves. It is set apart by its unique flavour and its beautiful presentation, with the parcels opening to reveal a soft, custard-like curry beneath. A real must for anyone who loves the depth and balance of Thai cooking, it sits proudly among the classics of Thai cuisine. The combination of delicate fish and bold seasoning makes every mouthful memorable.
Ingredients (serves 1–2)
- 200 g white fish fillets (e.g. cod or tilapia)
- 2 tablespoons red curry paste
- 100 ml coconut milk
- 1 egg
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 2 kaffir lime leaves
- 1 small handful of Thai basil
- 2–3 large banana leaves
Shopping for the ingredients
To make Hor Mok Pla, look for fresh fish and good-quality coconut milk. Red curry paste and kaffir lime leaves can be found in well-stocked Asian grocers. Try to use fresh, organically grown banana leaves to achieve an authentically Thai flavour, much as you would for a coconut-wrapped classic like Hor Mok Ma Prow. The remaining ingredients are available in any ordinary supermarket.
Preparing the dish
Begin by blanching the banana leaves in hot water so they turn soft and pliable. Cut the fish fillets into small pieces and set them aside. Mix the red curry paste with the coconut milk, egg, fish sauce and sugar in a bowl. Tear the kaffir lime leaves into fine strips and stir them through the mixture.
Step-by-step instructions
- Lay the banana leaves out flat and divide them into rectangular pieces.
- Add a few Thai basil leaves, then place the fish pieces on top.
- Pour the prepared curry mixture over the fish.
- Fold the banana leaves into small parcels and secure them with cocktail sticks or kitchen string.
- Place the parcels in a steamer and steam for about 20 minutes over medium heat.
- Serve the dish hot, straight from the banana leaves.
Gluten-free / lactose-free version
Hor Mok Pla is naturally gluten-free and lactose-free. Simply make sure the curry paste you use contains no hidden gluten-bearing ingredients. Thai fish sauce is also gluten-free, but it is worth checking the label on the bottle to be certain. With these small checks, the dish can be enjoyed by almost everyone.
Tips for vegans and vegetarians
To make Hor Mok Pla vegan, swap the fish for tofu or a mix of different vegetables. The fish sauce can be replaced with soy sauce or a vegan fish-sauce alternative. Make sure the curry paste is vegan too, as some blends contain shrimp. Done this way, everyone can enjoy the flavour of this delicious dish.
More tips and tricks
For extra flavour, add fresh ginger and a little lime juice to the curry. If you cannot get hold of banana leaves, you can use foil instead, though this changes the texture and taste slightly. Experiment with different types of fish to find your favourite, as you might for the gentle Pla Nung Buai. A powerful blender will make the curry paste especially smooth and creamy.
Adapting the recipe to your taste
Hor Mok Pla is easy to adjust to suit different preferences. Reduce the amount of curry paste if you like things milder, or add extra chillies for more heat. You can also vary the consistency of the curry mixture by adding more or less coconut milk. Play around with the ingredients to create your own perfect Hor Mok Pla.
Ingredient substitutions
If you cannot find kaffir lime leaves, fresh lime zest makes a good alternative. Baking parchment can stand in for banana leaves where needed. Should red curry paste be unavailable, green or yellow curry paste will create a distinctive variation — the kind of versatile base that also underpins a Gaeng Massaman. Each of these alternatives brings a new note to the dish.
Drink pairing ideas
A Thai iced tea pairs wonderfully with Hor Mok Pla, balancing the heat of the curry. A lightly chilled white wine, such as a Riesling or Sauvignon Blanc, is also a good choice. For a non-alcoholic option, coconut water or a homemade lime juice is refreshing and authentic. Try different drinks to find the best flavour combination for you.
Serving and presentation ideas
Serve Hor Mok Pla in the banana leaves to preserve the authentic Thai presentation. Garnish the dish with fresh Thai basil leaves and finely sliced red chillies for a colourful finish. Use a light wooden steamer for table service to lend a rustic, authentic feel. A final drizzle of lime juice lifts both the look and the flavour of the dish.
A bit of history
Hor Mok Pla has its origins in the royal Thai kitchens and is considered one of the country’s finest dishes. It was once prepared for royal occasions and important ceremonies. The complex layering of aromas and the refined preparation reflect the skill of traditional Thai cooks, much like the celebrated curries of Kaeng Ped. Today it can be found in Thai restaurants around the world and remains a symbol of Thailand’s rich culinary tradition.
More recipe ideas
Summary: Hor Mok Pla
Hor Mok Pla is a unique and aromatic Thai fish curry, traditionally steamed inside banana leaves. With fresh ingredients and the right preparation, this dish brings the authentic flavours of Thailand into your kitchen. Whether gluten-free, vegan or adapted to your personal taste, this recipe offers plenty of room to make it your own. Experiment with the ingredients and enjoy a little piece of Thailand at home.
