Electric Skillet / Large Size - Ideal for cooking rice kheo mok gai with its even heat distribution and large capacity.
Hand Mixer / Blender Set - Useful for blending curry paste or making smooth sauces, a staple in Thai cuisine.
Heavy-Duty Saucepan - Essential for cooking the chicken and vegetables thoroughly while infusing flavors into the broth.
Wok / Round Frying Pan - Great for stir-frying ingredients, a common technique in Thai cooking.
Measuring Cups / Spoons Set (Metal or Plastic) - Essential for accurate measurements of rice and liquid components to maintain the dish's authentic taste.
Digital Instant-Read Food Thermometer - Ensures chicken is cooked to a safe temperature, crucial in any meat preparation recipe.
Stirring Spoon / Ladle Set (Metal) - Used for mixing ingredients and serving the dish without making a mess.
Rice Cooker with Steaming Function - Perfect for cooking rice kheo mok gai, providing evenly cooked rice alongside curry components.
Food Processor (Optional) - Useful for chopping or blending herbs and garlic if the recipe calls for it, though traditional methods are often preferred in Thai cooking.
Collapsible Strainer / Mesh Sieve Set - Necessary for straining curry ingredients to achieve the right consistency of sauce and broth.
300 ml (10 fl oz/ 1 1/4 cup) rice vinegar
260 g (9 oz) honey
360 g (12 oz) cucumber, peeled, cored and finely chopped
4 tbsp finely chopped long red chiles
3 tbsp chopped coriander
60 ml (2 1/4 fl oz / 1/4 cup) coconut milk
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 tbsp finely chopped fresh ginger
4 chicken breasts, skinned and boned
1 tbsp curry powder
1/4 tsp turmeric powder
300 g (10 1/2 oz) brown jasmine rice
3 tbsp soy sauce
1 tbsp miso paste
4 cardamom pods
1 bay leaf
1 cinnamon stick
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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