3 Reviews

Delicious. I added a cup of green peas and 1/4 c of diced red pepper before fluffing the rice for extra color. Will defiantly make this again, The crunchy fried shallots added an extra sweet crunch .

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Saltygal April 21, 2009

I was surprised to see that I had not rated this recipe. I have made it about 3 times now. The first two times it was too spicy for us (wimps!) so this time I used only about 1/4 tsp of cayenne. That wasn't enough. Maybe I will try a scant 1/2 tsp next time. I reduced final salt to 1 tsp and think that was just right for us. This time I also used boneless skinless breasts. They turned out just fine. I DO think the thigh's make a richer flavor though. Not a fan of the skins... they probably add flavor but then get soggy. I might use thighs but remove the skins next time.

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Chef Tweaker December 03, 2011
Thai Chicken With Crispy Shallots in Yellow Rice (Kao Moke Gai)