Comfort FoodCurryIsland Cuisine

    Thai Steamed Fish Curry

    Hor Mok Pla

    4.7฿60 – ฿180Best enjoyed fresh and hot because the creamy curry aroma pairs perfectly with warm rice and tropical seaside weather.
    41330
    Overview

    Steamed Thai fish curry custard popular in Koh Samui.

    A soft and creamy curry mousse made with fish, coconut cream, red curry paste, and kaffir lime leaves, traditionally steamed in banana leaf cups.
    Gallery

    Photos

    What's in it

    • White fish or mixed fish
    • Coconut milk
    • Red curry paste
    • Eggs
    • Kaffir lime leaves
    • Fish sauce
    • Palm sugar
    • Thai basil
    • Banana leaves or cup liner
    When to eat

    Best moments to enjoy it

    LunchDinner

    Best enjoyed fresh and hot because the creamy curry aroma pairs perfectly with warm rice and tropical seaside weather.

    The story

    Origin & history

    Hor Mok Pla has long been a favorite coastal dish in Southern Thailand and islands like Koh Samui where fresh seafood is abundant. Local fishermen traditionally used the daily catch to create this rich steamed curry, blending aromatic herbs and coconut cream into a smooth custard-like texture that became a staple of seaside cuisine.

    At the stall

    How to order & pay

    Ordering

    Ask for extra kaffir lime leaves if you enjoy stronger herbal aromas.

    Paying

    Cash for local seafood stalls; QR codes and cards accepted at restaurants.

    Good to know

    Allergens, nutrition & health

    Allergens

    Fish, Coconut, Shrimp paste.

    Nutrition & benefits

    High in protein and healthy fats from fish and coconut cream.

    Health notes

    Usually mildly spicy, but rich from coconut cream, so best enjoyed in moderate portions.

    How to eat it

    Scoop the creamy curry custard over jasmine rice and mix gently before eating. Make sure to get both the soft fish mousse and coconut cream topping in each bite.