Chicken in brown sauce on rice (Khao na kai) from Simple Thai Food: Classic Recipes from the Thai Home Kitchen (page 146) by Leela Punyaratabandhu

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • shelbstirr on July 15, 2025

    Very good! Requires a marinade but otherwise very fast and easy to make. Adding this to my favorites. I added some broccoli. No need to salt anything that gets added (like the broccoli or the egg). Agree that the fresh chile and cilantro take it to another level!

  • rhb on October 31, 2022

    A bit bland but good - I will definitely make this again! I only use one kind of chicken (breast or thighs) so that it cooks evenly. Added some chiu chow chile oil.

  • kari500 on April 12, 2022

    Agree, this is simple, good, comfort food. I didn't have any cilantro, and it was still delicious (we did love the sliced peppers - I used serrano). I used all thigh meat, marinated 10 hours. This is so easy, and delicious. Be careful about salting - it didn't say to salt, but I've been burned by books that assume you'll salt, so I salted. This made it a little too salty, so next time I won't salt, or will salt very sparingly.

  • twoyolks on September 23, 2021

    This was really fast to make and quite tasty. I only marinated it for 4 hours and I used Thai basil instead of cilantro all of which worked fine.

  • bernalgirl on August 24, 2021

    What a sleeper recipe! This is perfect weeknight comfort food, after making this I understood her story in the head note about eating this all the time when she first moved to the US. I served this over brown rice without the egg, which would be delicious but wasn’t in the cards tonight. The cilantro and chile are key to adding some bright fresh flavors to complement the sauce, we also topped this with Thai chile vinegar. I had intended to make a stirfry of romano beans to go with but ran out of time, so I added them here. I blistered them in the wok, added the broth and brought that to a boil before adding the chicken mixture. They were perfectly tender, and it made a complete meal over brown rice.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.