Hau Mokh Talay (Fish Custard or Soufle)
| Yield: | 1 Servings |
| Categories: |
| 1 | lb | White fish (cod), cut into small bite sized chunks |
| 5 | tb | Finely chopped phak bung (swamp cabbage (or spinach)) |
| 6 | tb | Red curry paste |
| 6 | tb | Finely chopped, freshly toasted peanuts |
| 3 | tb | Finely chopped bai makrut (kaffir lime leaf or lime zest) |
| 2 | Eggs | |
| 6 | tb | Thick coconut milk |
| 2 | tb | Fish sauce |
| 2 | tb | Corn starch |
| 2 | tb | Prik ki nu daeng (red birdseye chilis) julienned |
| NON CHILI VERSION | ||
| 2 | c | Coconut milk |
| 4 | Egg yolks | |
| 2 | tb | Fish sauce |
| 2 | tb | Corn starch |
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