Steamed curry
Thai steamed fish curries (ho mok pla) in Chiang Mai, Thailand | |
| Type | Curry |
|---|---|
| Place of origin | Southeast Asia |
| Region or state | Southeast Asia |
| Associated cuisine | Cambodian, Lao and Thai |
| Main ingredients | Curry paste, coconut cream/coconut milk, eggs |
| Variations | Fish amok |
Steamed curry is a type of Southeast Asian curry that is traditionally cooked by steaming or roasting (on an embers) in banana leaves and served with cooked rice. The curry base is typically made with curry paste, and may also include coconut cream or coconut milk and eggs. A variety of leaves and staple ingredients are often added to the dish.