Steamed curry

Steamed curry (អាម៉ុក, amŏk lit. 'to steam in banana leaves', or ហហ្មុក, hormŏk; ໝົກ, mok ; ห่อหมก lit. 'bury wrap', ho mok ,) is a Southeast Asian type of curry steam-cooked in banana leaves and served with cooked rice. In Laos, it is also roasted on embers. The base of the curry is made with a curry paste (គ្រឿង, krœăng ; พริกแกง, prik kaeng) 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 (អាម៉ុកត្រី, amŏk trei ; ໝົກປາ, mok pa ; ห่อหมกปลา, ho mok pla ;, mok pla );
 * bamboo shoots (ໝົກໜ່ຳໄມ້, mok nor mai (often with minced meat inside); ห่อหมกหน่อไม้, ho mok no mai ;, mok no mai );
 * chicken (អាម៉ុកសាច់មាន់, amŏk săch moăn ; ห่อหมกไก่, ho mok kai ; ໝົກໄກ່, mok kai ;, mok kai );
 * snails (អាម៉ុកខ្យង, amŏk khyâng );
 * tofu (អាម៉ុកតៅហ៊ូ, amŏk tauhu ; ห่อหมกเต้าหู้, ho mok tao hu ;, mok tao hu );
 * algae (ໝົກໄຄ, (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.