Steamed curry ( km, អាម៉ុក, ; th, ห่อหมก , , lo, ຫມົກ, ) is a

Southeast Asian Southeast Asia, also spelled South East Asia and South-East Asia, and also known as Southeastern Asia, South-eastern Asia or SEA, is the geographical south-eastern region of Asia, consisting of the regions that are situated south of mainland ...

type of

curry A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in trad ...

steam-cooked in

banana A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus ''Musa''. In some countries, bananas used for cooking may be called "plantains", disting ...

leaves. In

Laos Laos (, ''Lāo'' )), officially the Lao People's Democratic Republic ( Lao: ສາທາລະນະລັດ ປະຊາທິປະໄຕ ປະຊາຊົນລາວ, French: République démocratique populaire lao), is a socialist s ...

it is also roasted on

ember An ember, also called a hot coal, is a hot lump of smouldering solid fuel, typically glowing, composed of greatly heated wood, coal, or other carbon-based material. Embers (hot coals) can exist within, remain after, or sometimes preced ...

s. The base of the curry is made with a

curry paste Indian curry pastes in a UK supermarket Curry paste usually refers to a paste used as a cooking ingredient in the preparation of a curry. There are different varieties of curry paste depending from the region and also within the same cuisine: *In ...

( km, គ្រឿង, ; th, พริกแกง, ) with or without the addition of

coconut cream Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food in ...

coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ...

and

eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...

. A wide range of leaves and staple ingredients are also added to the dish, such as: *

fish Fish are Aquatic animal, aquatic, craniate, gill-bearing animals that lack Limb (anatomy), limbs with Digit (anatomy), digits. Included in this definition are the living hagfish, lampreys, and Chondrichthyes, cartilaginous and bony fish as we ...

( km, អាម៉ុកត្រី, ; th, ห่อหมกปลา, ; lo, ຫມົກປາ, ); *

bamboo Bamboos are a diverse group of evergreen perennial flowering plants making up the subfamily Bambusoideae of the grass family Poaceae. Giant bamboos are the largest members of the grass family. The origin of the word "bamboo" is uncertain, ...

shoots ( th, ห่อหมกหน่อไม้, ; lo, ຫມົກຫນໍ່ໄມ້, (often with minced meat inside)); *

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

( km, អាម៉ុកសាច់មាន់, ; th, ห่อหมกไก่, ); * snails ( km, អាម៉ុកខ្យង, ); *

tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super f ...

( km, អាម៉ុកតៅហ៊ូ, ; th, ห่อหมกเต้าหู้, );; *

algae Algae (; singular alga ) is an informal term for a large and diverse group of photosynthetic eukaryotic organisms. It is a polyphyletic grouping that includes species from multiple distinct clades. Included organisms range from unicellular micr ...

( lo, ຫມົກໄຄ, (with Mekong weed)). According to cultural anthropologist Penny Van Esterik, the Southeast Asian coconut-based curries are the result of Indianization, that in the 15th century after the Fall of Angkor, were introduced in the

Ayutthaya Kingdom The Ayutthaya Kingdom (; th, อยุธยา, , IAST: or , ) was a Siamese kingdom that existed in Southeast Asia from 1351 to 1767, centered around the city of Ayutthaya, in Siam, or present-day Thailand. The Ayutthaya Kingdom is consi ...

by Khmer royal cooks and later reintroduced back into Cambodia as the Siamese armies attacked into Cambodia. Nowadays, they are considered characteristic of individual Southeast Asian cuisines. File:Amok trey khmer.jpg, Cambodian steamed fish curry (

fish amok Fish amok or ''amok trei'' ( km, អាម៉ុកត្រី ) is a Khmer steamed fish curry (''amok'') with a mousse-like consistency, one of Cambodia's national dishes. Fish amok is believed to have been a royal Khmer dish dating back to t ...

) File:Fish with coconut milk served in banana leaf.jpg, Laotian steamed fish curry ('' mok pa'') File:Ho mok thale.jpg, Thai steamed seafood curry (''ho mok thale'') served in a coconut

References

Southeast Asian curries Curry dishes Steamed foods {{thai-cuisine-stub

See also

References