Being passionate about food has led me to be intrigued about different foods from different parts of the word. I signed up for a thai cooking class and learned how to make a similar dish to the one below. This dish screams comfort food. It was a rainy day here, and this was the perfect dinner for the weather.
Kao Mok Gai (Phuket Chicken Baryani Rice)
2 cups jasmine rice, basmati rice or any long-grain rice
3 tablespoons high-heat oil of your choice (I used peanut oil)
1/2 cup of Kruang Gaeng Kari (yellow curry paste)
2 1/2 cups of water or chicken broth
4-8 pieces of Gai Oob (spicy chicken)
2 bay leaves (optional)
1 star anise (optional)
3 cardamom pods (optional)
1 piece of parchment paper (big enough to cover Dutch oven)
2 tablespoons fried shallots, for garnish (optional)
1 sliced cucumber, for garnish (optional)
8 sprigs of cilantro, for garnish (optional)
Preheat oven to 350°.
Heat a Dutch oven and stir in oil and fry with Kruang Gaeng Kari (yellow curry paste) until fragrant, about 1 minute. Stir in rice until rice is opaque, about 1 minute. Stir in your water or chicken broth and bring to a boil.
Place Gai Oob (spicy thai chicken) in the pot and push it down until covered by the liquid. If using, place bay leaves, cinnamon sticks, star anise and cardamom pods on top of rice. Take your piece of parchment paper and place on top of the open Dutch oven. Place lid over the parchment paper and place in the center of the pre-heated oven. Cook for 30 minutes and remove from oven without removing lid. Let sit for another 15 minutes without opening.
After 15 minutes, stir well. Garnish with your choice of toppings. If you are not sensitive to gluten, my husband recommends drizzling some Mae Ploy Sweet Chili Sauce on top of the dish.