Haw Mok Muu – Steamed Pork and Vegetable Curry

This recipe, which is equally delicious made with seafood or chicken, is traditionally steamed in a dish made from (or lined with) fresh banana leaves. If you can’t find any, line a baking dish aluminium foil.

Haw Mok Muu - Steamed Pork and Vegetable Curry
Cook time: 
Total time: 
  • 200g lean pork, minced or chopped very finely
  • 1 cup coconut milk
  • 2 tablespoons red curry paste
  • 1 dried Kaffir lime leaf, soaked for 10 minutes and and finely sliced
  • 2 tablespoons fish sauce
  • 300g Chinese cabbage, spinach or leeks (any combination of greens)
  • 4 tablespoons thick coconut cream; skimmed from the top of canned coconut cream milk before it's shaken
  • 2 tablespoons fresh coriander sprigs, to garnish
  1. In a large mixing bowl, combine pork, coconut milk, curry paste, lime leaf and fish sauce and mix well. Taste to see if a pinch of sugar or extra fish sauce is needed, as once you begin steaming you can't stir in more flavours.The sauce should be sweet, spicy and a little salty.
  2. Line a baking dish that will fit inside a steamer with aluminium foil or banana leaves. Place washed and drained vegetables in the bottom of the dish. Cover with pork and sauce. Garnish with coriander.
  3. Place in steamer and steam for 20 minutes. Serve with coconut cream spooned over the top, and more coriander leaves, if desired.

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