Squash Hor Mok

Adapted by StarChefs.com
December 2015


Kabocha Curry Base
2 tablespoons coconut milk
14 ounces red curry paste
5 ounces finely chopped krachai
3 pounds Kabocha squash, cubed
1 gallon coconut milk
1 quart water
½ cup soybean paste
1.3 ounces palm sugar
3 tablespoons salt
7 eggs
1 quart Kabocha Curry Base
Banana leaf
To Assemble and Serve
Salted bai makrut-infused coconut cream
Coriander seeds, candied
Pumpkin seeds, candied
Red Thai chiles


For the Kabocha Curry Base

In a rondeau, heat coconut milk. Add red curry paste and krachai; sauté until aromatic. When aromatic, add Kabocha squash; sweat. Add coconut milk and water, and bring to a boil. When boiling, reduce heat and simmer until squash is soft. Stir in soybean paste and palm sugar. Transfer to a Vita-Prep; blend and season with salt. Cool.

For the Custard

In a Vitamix, combine eggs and Kabocha Curry Base; blend. Line a ramekin with banana leaf and place on perforated sheet pan. Ladle 6 ounces Custard per ramekin. Cover ramekin with plastic wrap, steam in a Combi Oven for 18 minutes on the middle rack. Serve immediately or reheat in salamander at pick-up.

To Assemble and Serve

Garnish with salted bai makrut-infused coconut cream, candied coriander and pumpkin seeds, and finish with red Thai chiles.