Steamed curry is a type of Southeast Asian curry that is traditionally cooked by steaming or roasting (on an embers) in banana leaves and served with cooked rice. The curry base is typically made with curry paste, and may also include coconut cream or coconut milk and eggs. A variety of leaves and staple ingredients are often added to the dish.

In Thai, ho mok (Thai: ห่อหมก, Thai pronunciation: [hɔ̀ɔmòg], lit. 'bury wrap') is defined as "a Thai dish consisting of steamed fish or chicken in coconut cream and chili sauce." It is a compound word formed from Tai words ho and mok.

In Khmer, haa mok (Khmer: ហហ្មុក, Khmer pronunciation: [hɑ.ˈmok]) is a loanword derived from the Thai ho mok and is defined as "a type of food consisting of chopped meat, chicken, or fish mixed with spices and coconut juice placed in leaves and steamed."

An alternative name for the dish in Khmer is amok (Khmer: អាម៉ុក, Khmer pronunciation: [amŏk], meaning "to steam in banana leaves"), although Cambodian monk Chuon Nath has discouraged its use in the haa mok entry of his 1967 Khmer Dictionary. From Khmer, the word amok has entered the Teochew language in Cambodia. According to Canadian food writers Jeffrey Alford and Naomi Duguid, both the word and the technique may have originally been Khmer, while Cambodia-based Australian food writer Phil Lees believes the word amok may have entered Khmer from Portuguese amouco, which in turn was derived from the Malay word amok or amuk meaning "to go into a destructive frenzy."

Historical evidence suggests that steamed curry, also known as ho mok and ho nueng, has been a part of Thai cuisine since the Ayutthaya and Lan Na periods, as can be seen in the list of food offerings for monks during the Royal Ceremonies of the Twelve Months in the Palace Law of the Ayutthaya Kingdom, as well as in the Twelve Month Traditions (Thai: สิบสองเป็ง) and the Taan Khan Khao Custom (Thai: ตานขันข้าว) of Lan Na, which both include a steamed curry (ho mok). The dish is also an integral part of the traditional exorcism ritual in Lan Na, used during spirit worship ceremonies. The name of Ban Ho Mok Subdistrict has been recorded since the Ayutthaya period, and it is assumed by Sombat Phlainoi, a Thai National Artist (Literature), that it was a well-known location for making steamed curry (ho mok) during that time.

In the 17th century, the Japanese Chihara Gorohachi's works observed that Siam was a popular destination for foreign merchant ships. Japanese merchants also frequently visited Siam for business purposes. Japanese nobleman Yamada Nagamasa brought steamed curry (ho mok) from Siam to Japan when he travelled to Nagasaki in 1624. There were some restaurants in Osaka, Japan in the past that offered a menu item called homoku, and claimed that it was a dish introduced by Siam hundreds of years ago.

A verse in stanza no. 8 of the Thai epic poem Khun Chang Khun Phaen describes steamed curry:

ทำน้ำยาแกงขมต้มแกง ผ่าฟักจักแฟงพะแนงไก่
บ้างทำห่อหมกปกปิดไว้ ต้มไข่ผัดปลาแห้งทั้งแกงบวน