Steamed seafood curry in a young coconut, homok thale maprao on

Steamed seafood curry cooked in a young coconut, a traditional Thai dish known as homok thale maprao on.

A Thai steamed curry served in a young coconut

This seafood curry belongs to the family of Thai steamed curries, a category where gentle cooking produces soft textures and refined aromas. In this version, the curry is steamed directly inside a young coconut, which acts both as a cooking vessel and as a subtle aromatic component.

With this striking recipe, the experience begins even before tasting. The presentation itself is an invitation to culinary travel. Steamed inside a young coconut, this seafood curry is soft and creamy, with a delicate balance of flavours. It is traditionally enjoyed with plain rice and crisp vegetables. In Thai, this dish is known as homok thale maprao on.

Steamed seafood curry in a young coconut, homok thale maprao on

Serves 2.

Ingredients

1 young coconut, opened at the top and drained of its water

Red curry paste for two people

100 ml coconut cream

1 egg

100 g prawns, peeled and deveined

200 g calamari, cleaned and sliced

200 g fish fillets, sliced

1 kaffir lime leaf, very thinly sliced

1 handful of Thai basil leaves

Seasoning

2 tablespoons fish sauce

1 teaspoon coconut sugar

Garnish

½ fresh red cayenne pepper, thinly sliced

1 kaffir lime leaf, thinly sliced

Preparation

1. Mix the red curry paste, coconut cream, egg and seasoning until smooth. Add the prawns, calamari, fish and Thai basil leaves, then gently combine.

2. Pour the mixture into the young coconut. Steam for at least 40 minutes, or until the internal temperature of the mixture reaches 70°C.

3. Garnish with fresh cayenne pepper and kaffir lime leaf. Serve with rice and crisp vegetables.

Going further with Thai steamed curries

If you would like to explore this cooking method in more depth, read our article dedicated to Thai steamed curries. It explains the shared principles of this family of dishes, as well as the different variations found across Thailand.

Among them, ho nueng pla, from Northern Thailand, illustrates a more minimalist approach to steamed curry. You can also discover homok pla, a steamed fish curry cooked in banana leaves. Richer and more structured, it is one of the most emblematic expressions of this curry family.

This recipe is featured in our book dedicated to meat, fish and seafood dishes, where you will find many traditional Thai preparations organised by ingredient type and cooking technique.

If you would like to learn how to prepare this type of curry step by step, you can also book a private Thai cooking class on Koh Samui, where you will be guided through the techniques and aromatic balances that are characteristic of Thai cuisine.

Meat, fish and chilli sauce

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