Kao Mok Gai Recipe

[Xeth_]

Hey, food lovers! Today, we're diving into the rich flavors of Thai cuisine with Kao Mok Gai, also known as Thai Chicken Biryani. This fragrant and flavorful dish combines tender marinated chicken with aromatic rice, infused with a blend of spices and herbs that will transport you to the bustling streets of Thailand. Let's explore this delicious recipe together!

Ingredients:​

For the Chicken Marinade:​

• 500g chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons Thai yellow curry paste
• 1 tablespoon ground turmeric
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon fish sauce
• 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, minced
• Salt and pepper, to taste

For the Rice:​

• 2 cups jasmine rice, rinsed and drained
• 2 cups chicken broth or water
• 1/2 cup coconut milk
• 2-3 kaffir lime leaves
• 1 cinnamon stick
• 3-4 cardamom pods
• 2 tablespoons vegetable oil

For Garnish and Serving:​

• Fried shallots
• Fresh cilantro leaves
• Sliced cucumber and tomato

Instructions:​

1. Marinate the Chicken:
   • In a bowl, combine chicken pieces with yogurt, Thai yellow curry paste, ground turmeric, ground coriander, ground cumin, fish sauce, minced garlic, minced ginger, salt, and pepper. Mix well to coat the chicken. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. Prepare the Rice:
   • In a large pot or rice cooker, heat vegetable oil over medium heat.
   • Add rinsed jasmine rice and sauté for 2-3 minutes until lightly toasted.
   • Stir in chicken broth (or water), coconut milk, kaffir lime leaves, cinnamon stick, and cardamom pods. Bring to a boil.
3. Cook the Rice:
   • Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
4. Prepare the Chicken:
   • Preheat oven to 180°C (350°F).
   • Arrange marinated chicken pieces on a baking sheet lined with parchment paper.
   • Bake for 20-25 minutes, or until the chicken is cooked through and lightly browned.
5. Assemble Kao Mok Gai:
   • Fluff the cooked rice with a fork and remove the cinnamon stick, cardamom pods, and kaffir lime leaves.
   • Serve the aromatic rice on a platter, topped with baked chicken pieces.
   • Garnish with fried shallots, fresh cilantro leaves, and serve with sliced cucumber and tomato on the side.

Serving Suggestion:​

• Enjoy Kao Mok Gai as a complete meal. The tender and fragrant chicken paired with aromatic rice will transport you to the vibrant flavors of Thailand!

Delight in the aromatic delight of Kao Mok Gai and bring the essence of Thai cuisine to your table. Share your culinary creations with us in the comments below!

 

[clintonbee]

Wow, this Kao Mok Gai recipe looks amazing! I love Thai flavors, and the combination of spices and tender chicken sounds absolutely delicious. Can't wait to try it!

 

[Ui Ui]

Wow, this Kao Mok Gai sounds like a flavor bomb! Marinating the chicken in all those spices and yogurt must really bring out the Thai vibes. Plus, cooking the rice with coconut milk and those aromatic spices—genius move! Definitely gonna try this out for my next dinner party. Thanks for the inspo!

 

[Alfredo]

Thanks for the Kao Mok Gai recipe! Can't wait to try making it!

 

[corbin]

Hey, food lovers! Today, we're diving into the rich flavors of Thai cuisine with Kao Mok Gai, also known as Thai Chicken Biryani. This fragrant and flavorful dish combines tender marinated chicken with aromatic rice, infused with a blend of spices and herbs that will transport you to the bustling streets of Thailand. Let's explore this delicious recipe together!

View attachment 4332

Ingredients:​

For the Chicken Marinade:​

• 500g chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons Thai yellow curry paste
• 1 tablespoon ground turmeric
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon fish sauce
• 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, minced
• Salt and pepper, to taste

For the Rice:​

• 2 cups jasmine rice, rinsed and drained
• 2 cups chicken broth or water
• 1/2 cup coconut milk
• 2-3 kaffir lime leaves
• 1 cinnamon stick
• 3-4 cardamom pods
• 2 tablespoons vegetable oil

For Garnish and Serving:​

• Fried shallots
• Fresh cilantro leaves
• Sliced cucumber and tomato

Instructions:​

1. Marinate the Chicken:
   • In a bowl, combine chicken pieces with yogurt, Thai yellow curry paste, ground turmeric, ground coriander, ground cumin, fish sauce, minced garlic, minced ginger, salt, and pepper. Mix well to coat the chicken. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. Prepare the Rice:
   • In a large pot or rice cooker, heat vegetable oil over medium heat.
   • Add rinsed jasmine rice and sauté for 2-3 minutes until lightly toasted.
   • Stir in chicken broth (or water), coconut milk, kaffir lime leaves, cinnamon stick, and cardamom pods. Bring to a boil.
3. Cook the Rice:
   • Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
4. Prepare the Chicken:
   • Preheat oven to 180°C (350°F).
   • Arrange marinated chicken pieces on a baking sheet lined with parchment paper.
   • Bake for 20-25 minutes, or until the chicken is cooked through and lightly browned.
5. Assemble Kao Mok Gai:
   • Fluff the cooked rice with a fork and remove the cinnamon stick, cardamom pods, and kaffir lime leaves.
   • Serve the aromatic rice on a platter, topped with baked chicken pieces.
   • Garnish with fried shallots, fresh cilantro leaves, and serve with sliced cucumber and tomato on the side.

Serving Suggestion:​

• Enjoy Kao Mok Gai as a complete meal. The tender and fragrant chicken paired with aromatic rice will transport you to the vibrant flavors of Thailand!

Delight in the aromatic delight of Kao Mok Gai and bring the essence of Thai cuisine to your table. Share your culinary creations with us in the comments below!

This Kao Mok Gai recipe looks amazing! I can't wait to try it out—I've been craving some good Thai flavors. Thanks for sharing!