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 a 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. Amok is thick soup cooked with fish, meat, vegetables,eggs and coconut milk. It is a common dish served at restaurants. The most common types of amok are made with fish, beef, or chicken as the main proteins. Amok can also be eaten with rice.