KHAO THAI RECIPES

Name: Khao Mok Gai
Prep time: 30 min
Cook time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 1 kg Chicken Thighs; 2 pack Lobo Spicy Chicken-in-Rice Seasoning Mix ((or make fresh)); 4 cups Jasmine Rice; 2 cups Drinking Water; 1/2 cup Sugar; 1/2 cup White Vinegar; 1 tbsp Big Chilli chopped up (Take the seeds out); 10 cloves Garlic (Fresh); 2 tbsp Chopped Ginger (Fresh); 1/4 cup Coriander (Cilantro) Leaves (Fresh); 1/2 cup Mint Leaves (Fresh); 1 tsp Salt

KHAO MOK GAI - THAI CHICKEN WITH RICE (AKA THAI CHICKEN ...

Khao Mok Gai - Thai Chicken With Rice (aka Thai Chicken ... image

A fairly mildly spiced chicken dish that is super easy to make because you will cook the chicken along with the rice all in one pot together.A Southern Thai dish with my special sauce that is the perfect compliment!

Provided by Phasinee Doddeo

Categories Main Course

Prep Time 30 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 kg Chicken Thighs
2 pack Lobo Spicy Chicken-in-Rice Seasoning Mix ((or make fresh))
4 cups Jasmine Rice
2 cups Drinking Water
1/2 cup Sugar
1/2 cup White Vinegar
1 tbsp Big Chilli chopped up (Take the seeds out)
10 cloves Garlic (Fresh)
2 tbsp Chopped Ginger (Fresh)
1/4 cup Coriander (Cilantro) Leaves (Fresh)
1/2 cup Mint Leaves (Fresh)
1 tsp Salt

Steps:

Kao Mok Gai Method
Dipping Sauce
Side Dish to Serve

Nutrition Facts : ServingSize 300 g, Calories 1346 kcal, CarbohydrateContent 178 g, ProteinContent 55 g, FatContent 43 g, SaturatedFatContent 12 g, CholesterolContent 245 mg, SodiumContent 795 mg, FiberContent 3 g, SugarContent 26 g

KAO PAD (THAI-STYLE FRIED RICE) RECIPE - FOOD.COM

Kao Pad (Thai-Style Fried Rice) Recipe - Food.com image

Make and share this Kao Pad (Thai-Style Fried Rice) recipe from Food.com.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4-5 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 cups bell peppers, cut into short strips or 2 1/2 cups bean sprouts, blanched for 5 seconds, cooled and drained
1/4 cup vegetable oil
1/2 tablespoon fresh gingerroot, minced
2 tablespoons garlic cloves, minced
6 cups cooked rice (short grain)
2 eggs, lightly beaten
1 cup fresh tomato, chopped
2 tablespoons thai sriraja chili sauce (or other hot chili paste)
2 tablespoons light soy sauce
1/2 lime, juice of
1/2 lime, cut into thin wedges
scallion, cut on diagonal

Steps:

Choose and prepare vegetables. Select a combination with a variety of colors.
In a wok, heat the oil and stir fry the ginger and garlic until golden.
Remove them with a slotted spoon and save for later.
In the same oil, stir-fry the vegetables until just cooked. Add the harder ones (like carrots) first, and the tender ones (like sprouts) last.
Remove the vegetables from the wok and set aside.
Add the rice to the wok and heat thoroughly.
With your stirring spoon, make a hole in the center of the rice, down to the wok and put in the eggs.
Stir until they are pretty well set before you mix them into the rice. The more you cook the eggs before stirring them into the rice, the drier the dish will be.
Add the tomatoes, the reserved ginger and garlic and the stir-fried vegetables.
Finally, mix in the chili sauce, soy sauce and lime juice.
For serving, top each serving with thin slices of scallions. Put thin slices of lime on the side.

Nutrition Facts : Calories 584.8, FatContent 16.9, SaturatedFatContent 2.8, CholesterolContent 93, SodiumContent 711, CarbohydrateContent 94.4, FiberContent 4.5, SugarContent 6.4, ProteinContent 12.4

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