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Hor Mok Talay

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Published under: Thai

Tender Coconuts – 2
Fish – 150 gms
Prawns – 150 gms
Squid – 100 gms
Red Curry Paste – 3/4 cup
Kaffir Leaves – 6 to 8
Basil Leaves – 6 to 8
Lemon Grass – 8 tsp
Galangal – 8 tsp
Coconut Milk – 1 cup
Red Chillies – 3
Eggs – 2, whisked
Green Coriander to garnish

1. Cut open the top of the tender coconut.
2. Remove the coconut milk and keep aside.
3. Mix the fish along with prawns, squid, red curry paste, kaffir leaves, basil leaves, lemon grass, galangal, coconut milk and red chillies.
4. Fill the tender coconut with the prepared mixture and pour the whisked egg on top.
5. Place the coconut on a tray and steam for about 25 minutes.
6. Remove the coconut from the steamer.
7. Garnish with green coriander and serve hot, accompanied by steamed rice.

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