Main CourseDinner

Khao Mok Nua

Name: Khao Mok Nua
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: thai, asian
Ingredients: 500 g beef chuck cut into 1-inch cubes; 300 g basmati rice rinsed; 200 ml coconut milk; 250 ml water; 1 pcs yellow onion thinly sliced; 2 tbsp ginger grated; 4 clove garlic minced; 20 g lemongrass thinly sliced, tender part only; 1 tbsp galangal chopped; 3 pcs dried red chili soaked and deseeded; 1 tsp coriander seed toasted; 0.5 tsp cumin seed toasted; 0.5 tsp turmeric powder; 2 pcs cardamom pod crushed; 2 pcs clove; 0.25 tsp nutmeg grated; 0.5 tsp shrimp paste; 2 tbsp vegetable oil; 1 tbsp fish sauce; 1 tsp sugar; 2 tbsp fresh coriander chopped

Khao Mok Nua is a fragrant Thai-Muslim rice dish featuring tender beef simmered in a rich, aromatic curry paste, then cooked with basmati rice. It's a flavorful and satisfying meal, often served with a tangy green chili dipping sauce.

An original recipe by Forkin

Total time: 1 hr 35 min
Serves: 4
Difficulty: Medium
Per serving: 766 kcal

Gluten-free

Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

main

500 gbeef chuck, cut into 1-inch cubes
300 gbasmati rice, rinsed
200 mlcoconut milk
250 mlwater
1 pcsyellow onion, thinly sliced
2 tbspvegetable oil
1 tbspfish sauce
1 tspsugar

paste

2 tbspginger, grated
4 clovegarlic, minced
20 glemongrass, thinly sliced, tender part only
1 tbspgalangal, chopped
3 pcsdried red chili, soaked and deseeded
1 tspcoriander seed, toasted
0.5 tspcumin seed, toasted
0.5 tspturmeric powder
2 pcscardamom pod, crushed
2 pcsclove
0.25 tspnutmeg, grated
0.5 tspshrimp paste

garnish

2 tbspfresh coriander, chopped

Equipment

mortar and pestle or food processor · large pot · knife

The method

Step by step

1
Prepare the curry paste: In a mortar and pestle or food processor, combine the ginger, garlic, lemongrass, galangal, dried red chilies, coriander seeds, cumin seeds, turmeric powder, cardamom pods, cloves, nutmeg, and shrimp paste.
About 10 min
Cook’s note: If using a food processor, add a tiny bit of water or oil to help it blend into a smooth paste.
2
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
About 1 min
3
Add the sliced yellow onion and sauté until softened and translucent, about 5-7 minutes.
About 7 min
4
Add the prepared curry paste to the pot and cook, stirring constantly, for 2-3 minutes until fragrant.
About 3 min
Cook’s note: Cooking the paste well develops its flavors.
5
Add the beef cubes to the pot and sear on all sides until lightly browned.
About 5 min
6
Pour in the coconut milk and water, then stir in the fish sauce and sugar. Bring the mixture to a simmer.
About 3 min
7
Reduce the heat to low, cover the pot, and let the beef simmer for 30 minutes, or until partially tender.
About 30 min
8
Stir in the rinsed basmati rice, ensuring it is submerged in the liquid.
About 1 min
9
Cover the pot tightly and continue to cook on low heat for another 20 minutes, or until the rice is cooked through and the liquid is absorbed.
About 20 min
Cook’s note: Avoid lifting the lid during this time to retain steam.
10
Remove the pot from the heat and let it rest, covered, for 10 minutes to allow the flavors to meld and the rice to fully steam.
About 10 min
11
Fluff the rice gently with a fork before serving.
About 1 min
12
Garnish with fresh coriander before serving.

Per serving

Nutrition

49%Score

Calories: 766.2kcal
Protein: 31g
Carbs: 70.4g
Fat: 41.8g
Fibre: 2.8g
Sugar: 4.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Khao Mok Nua in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop with a splash of water to prevent drying.