Back Curry al vapor Spanish آموک (خوراک) Persian Amok ID Curry al vapore Italian Kari dang JV 호목 Korean Amok (hidangan) Malay ห่อหมก Thai Ho mok Vietnamese
 | |
| 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[1] or roasting (on an embers)[2] 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.
- ^ Mouritsen, Ole G.; Styrbæk, Klavs (2021). Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future. Translated by Johansen, Mariela. Springer Publishing. p. 254. ISBN 978-3-030-58026-1.
amok - (also mok, ho mok) in southeast Asian cuisine a curry that is steamed in a banana leaf, typically made with fish, galangal, and coconut cream and served with cooked rice.
- ^ Ken Albala, ed. (2011). Food Cultures of the World Encyclopedia. Vol. 3. Greenwood Publishing Group. p. 149. ISBN 978-0-313-37627-6.