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Khao Mok Gai (Curried rice and chicken)

Zone Central

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Khao Mok Gai (Curried rice and chicken)


Khao Mok Gai originates from Muslim and Arabs. It is a favorite dish among of Muslim people in Thailand who become specialize in making the dish. Herbs such as cinnamon, cardamom, clove and saffron or turmeric are used in cooking of rice to produce aromatic yellow rice.


Nutrition facts

There are different health benefits of the aromatic herbs. For example, cinnamon is carminative, cloves improve digestion, cardamom helps to get rid of phlegm, saffron is good for eyesight and helps you relax and turmeric relives flatulence.


Yellow rice ingredients

  • 300 grams rice
  • 3 tbsp. oil or Ghee
  • 3 ½ cups water
  • 5 grams cardamom seeds
  • 2-inch cinnamon stick
  • 3 clove flowers
  • 1 tbsp. saffron/2 tbsp. turmeric power (mixed with a little water)
  • A pinch of salt
  • Garnishing with fried shallots

Chicken mixture ingredients

  • 1 kg. chicken
  • 2 tsp. turmeric powder
  • 2 tsp. coriander seed powder
  • 1 tsp. cumin powder
  • 1 tsp. black pepper
  • 1 tsp. salt
  • 1 cup yogurt

Zone South

Gai Baan Tom Kamin (Chicken with turmeric soup)

Background Thai people in provinces keep chickens as a source of food, consuming both their meat and their eggs. The chickens, domestic fowl, can be cooked in different way and they are delicious than farming chickens.   Nutrition facts Chicken is high in protein and it is the best muscle building food. Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric was traditionally called “Indian saffron” because of its deep yellow-orange color and has been used throughout history as a condiment, healing remedy. Turmeric also helps heal ulcers, intestinal absorption. Ingredients from the curry paste are good for the excretory system, relieve coughing, help passing gas in the intestines.   Ingredients 1 chicken, cut into bite-size pieces 2-inch long turmeric 40 grams lemongrass stalks, rough crushed 40 grams shallots 10 grams garlic cloves 5 grams bird’s eye chilies, rough crushed 2 salt


Zone Northern

Yum Sanad

Background Yum Sanad or Yum Sanab is cooked by mixing various vegetables together such as Acacia, Leucaena (krathin) yard long beans, morning glory, banana blossoms and Thai eggplants.   Nutrition Facts The vegetables in Yum Sanad contain various vitamin and minerals. Banana blossom helps increase lactation in breastfeeding. Eggplant has pectin which helps to control the glucose level in diabetics’ patients. Ingredients 120 grams boiled minced pork, 50 grams boiled yard long beans 50 grams boiled morning glory 80 grams boiled banana blossom 80 grams boiled pea eggplant 2 tablespoons roasted white sesame seeds 2 tablespoons chopped garlic 1 tablespoon spring onion 1 tablespoon sliced coriander 1 cup deep fried shallots 1 cup boiled fermented fish liquid Curry paste ingredients 7 grilled dry chilies 40 grams grilled shallot 40 grams grilled garlic 1 tablespoon shrimp paste


Zone Central

Khai Luk Koei (Sweet and sour eggs)

Background Khai Luk Koei is one of a favorite dish among Thai people. Deep fried eggs are topped with a simple sweet tamarind sauce and crispy shallots. Then it tastes a little bit sweet and sour.   Nutrition facts Eggs are enriched with protein, vitamin B12, and lecithin. 50 grams of egg provide 6.5 grams fat and 180-250 milligrams cholesterol.   Ingredients 6 eggs, boiled and peeled ½ palm sugar 2 tbsp. fish sauce 2 tbsp. tamarind sauce 2 tbsp. water 2 tbsp. fried shallot Coriander leaves and shredded Chee fah chilies for garnishing