If you want to make Kao Mok Gai again in the future, I highly suggest making a big batch of the spice blend and keep it in your pantry, it’ll help shorten the process significantly next time.


  • 1- ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 1 bay leaf
  • 1- ½ inch cinnamon stick
  • 4 cloves
  • 6 black peppercorns
  • 10 white peppercorns
  • 1 pod white or green cardamom
  • ½ teaspoon turmeric powder
  • teaspoon ground nutmeg


Toast the cumin seeds in a dry saute pan until they darken slightly and are aromatic. Place into a spice/coffee grinder. Add remaining whole spices to the same pan and toast until aromatic and the coriander seeds darken slightly.  Add the toasted spices to the grinder, along with the powdered turmeric and nutmeg. Grind into a fine powder.


Note: You can substitute ground version of any of the spices below, but try to use whole spices as much as you can as their flavours are stronger when freshly ground.


Pailin Chongchitnant


3 servings Kao Mok Gai




Asian : South East Asian : Thai