Steamed curry

Thai steamed fish curries (''[[ho mok pla]]'') in [[Chiang Mai]], [[Thailand]] Steamed curry (, ; , , , ) is a Southeast Asian type of curry steam-cooked in banana leaves. In Laos it is also roasted on embers. The base of the curry is made with a curry paste (, ; , ) with or without the addition of coconut cream or coconut milk and eggs. A wide range of leaves and staple ingredients are also added to the dish, such as: * fish (, ; , ; , ); * bamboo shoots (, ; , (often with minced meat inside)); * chicken (, ; , ); * snails (, ); * tofu (, ; , );; * algae (, (with Mekong weed)).

According to cultural anthropologist Penny Van Esterik, the Southeast Asian coconut-based curries are the result of Indianization, that in the 15th century after the Fall of Angkor, were introduced in the Ayutthaya Kingdom by Khmer royal cooks and later reintroduced back into Cambodia as the Siamese armies attacked into Cambodia. Nowadays, they are considered characteristic of individual Southeast Asian cuisines.

File:Amok trey khmer.jpg|Cambodian steamed fish curry (fish amok) File:Fish with coconut milk served in banana leaf.jpg|Laotian steamed fish curry (''mok pa'') File:Ho mok thale.jpg|Thai steamed seafood curry (''ho mok thale'') served in a coconut Provided by Wikipedia
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