Receitas
Receitas ricas em proteínas
Thai Rice Curry with Herbed Chicken (Khao Mok Gai)

Thai Rice Curry with Herbed Chicken (Khao Mok Gai)

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

Baixar
Baixar
PDF do artigo foi baixado
Compartilhar
Compartilhar
Link do artigo copiado para a área de transferência
Language
Language
Discussão
Versão em Áudio
Adicionar às fontes preferidas no Google

This aromatic Khao Mok Gai is a beautiful take on the fragrant Thai-style biryani, traditionally loved for its mild spice and yellow hue. By simmering tender chicken breasts directly with brown jasmine rice, the grains absorb the rich savoury notes of miso, soy and warming cardamom. The addition of ginger and turmeric provides a vibrant colour and a depth of flavour that perfectly complements the hearty, high-protein nature of the dish.

Served with a homemade sweet and sour cucumber relish, this meal offers a refreshing contrast to the spiced rice. It is an excellent choice for a nutritious midweek dinner or a weekend gathering when you want something satisfying yet healthy. Using brown jasmine rice adds a pleasant nutty texture and extra fibre, making this a balanced one-pot meal that provides lasting energy and authentic Thai flair.

Ingredients for Thai Rice Curry with Herbed Chicken (Khao Mok Gai)

300 ml (300ml / 300ml ) rice vinegar
260 g (250g) honey
360 g (350g) cucumber, peeled, cored and finely chopped
4 tablespoons finely chopped long red chillies
3 tablespoons chopped coriander
60 ml (70ml / 60ml ) coconut milk
1 chalota, finamente picada
2 dentes de alho, finamente picados
1 tablespoon finely chopped fresh ginger
4 chicken breasts, skinned and boned
1 colher de sopa de curry em pó
1/4 de colher de chá de açafrão em pó
300 g (300g) brown jasmine rice
45ml de molho de soja
1 tablespoon miso paste
4 cardamom pods
1 folha de louro
1 pau de canela

How to make Thai Rice Curry with Herbed Chicken (Khao Mok Gai)

In a saucepan, bring vinegar and honey to a boil. Stir frequently until the honey has dissolved and continue to cook for 10-15 minutes. Remove from heat. Once cooled, add cucumber, chillies and coriander and stir well. Set aside until ready to serve.

Heat the coconut milk in a large saucepan or casserole dish which has a lid. Add shallot, garlic and ginger, and cook over a low to medium heat for 3-5 minutes. Add chicken and turn up the heat until it is evenly browned. Add curry powder and turmeric powder and stir well to evenly coat chicken. Add rice, soy sauce and miso paste, and stir well. Pour in 250 ml (275ml /240ml ) water and stir well. Add cardamom pods, bay leaf and cinnamon stick. Cover and bring to a boil. Reduce heat and simmer gently for 30-35 minutes or until the rice is cooked and tender. Remove from heat and leave for 10 minutes leaving the lid on. After 10 minutes, fluff the rice with a fork and discard cardamom pods, bay leaf and cinnamon stick. Serve rice curry warm with cucumber relish on the side.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.