Foreigner FriendlyYes
✗VegetarianAdventurous
Spice Level
Price Range80-120 THB
About This Dish
A coastal eastern version of hor mok featuring mixed seafood — prawns, squid, and fish — steamed in banana leaf cups with red curry paste and coconut cream. The eastern preparation uses more fresh turmeric and less sugar than the central Thai version, letting the natural sweetness of just-caught seafood shine through.
Flavor Profile
The balance of tastes in this dish
Sweet1/5
Sour1/5
Salty3/5
Spicy2/5
Umami4/5
History & Origin
A coastal eastern specialty where fresh-caught seafood is steamed with curry paste in banana leaves, reflecting the region's abundant coastline and fishing traditions.
Best Time to Eat
Perfect Pairings
Steamed riceLight cucumber soup
Insider Tips
- 1Eastern versions use more turmeric and less sugar than central Thai
- 2The banana leaf cup imparts a subtle earthy flavor
How to Order
Point and say this to order like a local
Pronunciation:hor mok ta-lay
ห่อหมกทะเล
Say this: Hor Mok Talay (Steamed Seafood Curry Mousse)
Cuisine Region: Eastern Thai
Price Range: 80-120 THB
Best Time to Eat: Lunch or dinner
Where to Try It
The best city to experience this dish
Rayong
The best city to experience this dish
Ready to Eat?
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