Khao Mok Nua
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
Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
main
- 500 gbeef chuck, cut into 1-inch (2.5 cm) 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
- 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
Store leftover Khao Mok Nua in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water to prevent drying.
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