In South-East Asian cuisine; 'mok'; 'amok' or 'ho mok' refers to the process of steam cooking a curry in banana leaves; or to the resulting dish. Thick coconut cream and galangal are classic ingredients; added to a wide range of possible kinds of leaves and staple ingredients. Amok is major national culinary tradition in Cambodia; and also popular in Laos and Thailand. The Thai version uses the same Thai curry paste as Red curry. Pictures From Asia David Henley