Khao Mok Kai: Thai Spiced Chicken with Rice

I’m a big fan of Thai food and i’ve been wanting to try to make some at home for a while.  I turned to my best resource, my uncle Prawet, who is a Thailand native, for some ideas. He sent me this recipe for Khao Mok Kai, or spiced chicken with rice.

I love cooking projects like this! Trying something totally new, and not knowing what to expect. It was a lot of fun and the end result was delish! I encourage people to try something new, whether it be a recipe, or something else in your life that may be intimidating to you. The payoffs can be awesome!

Khao Mok Kai

3 cups jasmine rice

6 chicken drumsticks

2 tbsp green peas

1/2 cup mint leaves, coarsely chopped

1/4 cup raisins

1 cup fried sliced shallot

2 tbsp roasted cashew nuts, coarsely chopped

1 tbsp roasted cumin

1 cinnamon stick, 2″ long

1/2 tsp ground cloves

1/2 tsp ground cardamom

1 tsp saffron

2 tbsp sugar

3 tsp salt

3/4 cup yogurt

1/2 cups unsweetened evaporated milk

2 cups water***I had to add an extra cup of water (3 cups total) to mine

1/4 cup butter

1/2 cup vegetable oil

Khao Mok Kai Sauce


1 tbsp Red and green Thai chilies, diced

1/4 cup mint leaves, chopped

2 tbsp Spring onion, chopped

2 tbsp Coriander leaves, chopped

1 tsp salt

1/2 cup sugar

1/2 cup vinegar

• Combine yogurt, unsweetened evaporated milk, mint leaves, fried shallots, cumin, and sugar, 1/2 teaspoon of saffron and 2 teaspoons of salt. Divide into 2 portions and set aside.

• Rub the chicken drumsticks with 1/2 teaspoon of salt, and fry in 1/2 cup of oil mixed with 1/4 cup of butter until golden brown. Place in a pot and mix thoroughly with one portion of the mixture from step 1. Save the oil.

• Add water to the remaining saffron, strain and pour over jasmine rice. Add the cloves, cardamom, cinnamon stick and 1/2 teaspoon of salt. Boil until the rice is nearly done, then add raisins, cashew nuts and green peas; stir well.

• Divide jasmine rice into 2 portions. Place one portion in a pot, arrange fried chicken over the rice and cover the chicken with the remaining rice. Pour the other portion of the mixture from step over the rice.

• Pour oil, left over from the chicken drumsticks, into pot. Cover and cook for another 30 minutes, or until done. Spoon the rice and chicken onto a dish. Garnish with shredded chilies, lettuce and spring onion. Serve hot with Khao Mok Kai sauce.

For the Khao Mok Kai Sauce

Finely chop the mint leaves, spring onion, coriander leaves and chilies.  Mix the vinegar, sugar and salt together, stir over medium heat until lightly thickened.  Remove from heat, add chopped vegetables and mix thoroughly.

Thanks for the recipe Prawet!

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