Hor Mok Talay
Steamed Seafood Curry Custard
Yes, with a tweak: request no sugar or palm sugar in the curry paste or the custard mixture. About 14g net carbs per serving, on the higher side for Thai food, so watch the portion.
What it is
A unique and flavorful dish consisting of a savory custard made from mixed seafood (or fish), red curry paste, rich coconut milk, and egg, gently steamed in a banana leaf cup. It's aromatic and often garnished with kaffir lime leaves and basil.
Key ingredients
Mixed seafood (e.g., shrimp, squid, fish fillets), red curry paste, coconut milk, egg, fish sauce, kaffir lime leaves, basil. Often a small amount of sliced cabbage is placed at the bottom.
How to make it keto
Request no sugar or palm sugar in the curry paste or the custard mixture. Confirm that no flour or starch is added as a thickener. If possible, limit or omit any underlying vegetables like cabbage if you are aiming for strict low-carb.
Say this to the waiter (Thai)
ไม่ใส่น้ำตาล ไม่ใส่แป้ง ครับ/ค่ะ
For Hor Mok Talay: no sugar, no flour or cornstarch, please. Say it: mai sai nam tan, mai sai paeng, khrap/kha.
Watch out for
Red curry paste (may contain sugar), palm sugar, potential thickeners (flour/starch if used by the restaurant), and small amounts of cabbage.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Thai menuAll 202 Thai dishes ›
