Thai · Dinner
Southern Thai Yellow Rice With Chicken
Southern Thai khao mok-style yellow rice cooked with chicken thigh, turmeric, and curry powder, simmered in coconut milk and stock until grains turn golden. Served with a side of cucumber relish, this dish balances warm spice against sharp, cooling acidity.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
29.8gFat
54.1gCarbs
6.8gSugar
3.2gFiber
980mgSodium
195mgChol
16.4gSat Fat
680mgPotassium
70mgCalcium
3.4mgIron
0.5mcgVitamin B12
8.5mgVitamin C
gluten-free
protein-rich
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Rinse the jasmine rice under cold water until clear. Pat the chicken thigh dry and season with salt.
2
Sauté
Heat vegetable oil in a medium pot over medium heat. Cook minced garlic and thinly sliced shallot for 2 minutes until softened and lightly golden.
3
Bloom
Stir in turmeric, curry powder, cumin, and coriander. Cook over medium heat for 1 minute until fragrant and oil turns deep yellow.
4
Sear
Push aromatics aside and add chicken thigh. Sear over medium-high heat 2 minutes per side until skin is lightly browned.
5
Simmer
Pour in coconut milk and stock, add bay leaf and rinsed rice. Simmer over medium-low heat 18 minutes until rice absorbs liquid and surface looks dry.
6
Rest
Cover and let sit off heat 10 minutes for rice to steam through and grains to turn tender.
7
Finish
Toss thinly sliced cucumber with rice vinegar and sugar in a small bowl until glossy and softened.
8
Plate
Fluff rice with a fork, mound onto plate, top with chicken thigh, scatter cilantro, and serve with cucumber relish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in chicken thigh
- 1 cup200g jasmine rice
- 1 1/2 cup360ml coconut milk
- 1/2 cup120ml chicken stock
- 2 tsp2 tsp turmeric-ground
- 2 tsp2 tsp curry powder
- 4 cloves4 cloves garlic
- 22 shallot
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp coriander-ground
- 22 bay leaf
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp salt
- 4 oz114g cucumber
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar-white
- 2 tbsp2 tbsp cilantro
