The Thai steamed curry custard in banana leaves is Ho Mok. The name is also commonly transliterated as Hor Mok or Haw Mok, while fish-based versions are called Ho Mok Pla.
Ho Mok combines curry paste, coconut milk or cream, eggs, and a main ingredient such as fish, seafood, chicken, or vegetables. The mixture is placed in a small cup folded from banana leaves and steamed until it sets into a soft, savory custard. A topping of coconut cream, sliced red chili, or kaffir lime leaves is common.
The word “mok” is associated with covering or wrapping, which fits the traditional banana-leaf preparation. Thai versions are related to other Southeast Asian steamed curries, including Cambodian fish amok, but the dishes have distinct culinary traditions and seasonings. Calling every banana-leaf curry “amok” can therefore create confusion.
Ho Mok is not a baked dessert custard. Its custard-like texture comes from eggs and coconut milk binding with curry paste, while the banana-leaf cup both contains the mixture and contributes a subtle herbal aroma.