Gai Golae

Gai Golae Recipe

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About Gai Golae Recipe:

Marinated, double taste, and triple grilled: that is the secret to the unbelievable yumminess of this chicken. This style of BBQ chicken because its a specialty of Southern Thailand. This tasty starter is made with garlic, shallots, dried chillies, cumin, cinnamon, coconut milk, shrimp paste and chicken.

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  • 40 mins
  • 17 Ingredients
Adjust Servings :

Ingredients for Gai Golae Recipe

  • As required For Gai Golae
  • 15 gram mild dried chilies, such as guajillo
  • 5 As required g spicy dried chilies or mild chilies
  • 5 6 cloves garlic
  • 0.67 cup chopped shallots
  • 1 teaspoon toasted coriander seeds
  • 1/4 teaspoon toasted cumin seeds
  • 1/2 teaspoon cinnamon
  • 1 cup coconut milk
  • 1 tablespoon 2 vegetable oil or coconut oil
  • 3/4 cup Water
  • 40 gram palm sugar
  • 3/4 teaspoon salt, divided
  • 1 teaspoon fermented shrimp paste
  • 2 tablespoon tamarind juice
  • 1.50 pound chicken thigh and/or breast, boneless, skinless
  • As required Bamboo skewers
  • 20g Fat(11.64%)
  • 47g Protein(26.51%)
  • 93g Carbs(53.09%)
  • 14g Fiber(8.04%)
  • Other(0.72%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Gai Golae Recipe

step 1


Remove seeds from dried chilies and grind into a powder with coriander, cumin, and cinnamon in a mortar and pestle. Chop your garlic and shallots and pound till fine, and add the dry powders to it and add the shrimp paste

step 2


Make the marinade/glaze in a very heavy-bottomed pot over medium heat, add vegetable oil to coat the bottom of the pot, add the curry paste and saute it for 2-3 minuets. Once it turns nice and aromatic add coconut mil to it.

step 3


Then add the remaining coconut milk, water, palm sugar, ½ tsp of the salt, and tamarind juice. Simmer gently for 15-20 minutes, stirring sometimes, till the sauce has thickened.

step 4


Separate ⅓ cup of sauce to use as a chicken marinade, and add ¼ tsp salt thereto. Let the marinade cool completely before combining it with the chicken.

step 5


Let the chicken steep overnight or for a minimum of thirty minutes. Keep the remaining sauce in the refrigerator.

step 6


Preheat the broiler on high flame and set the rack in such a way that the chicken is 4-5 inches far from the part. Skewer the chicken, ensuring to push the chicken items right up against one another.

step 7


Place the skewers on a rack and cook it by lining it on a foil. Add a layer of water to the pan to keep it from burning and smoking.

step 8


Grill the chicken for four minutes or till the chicken is burned through and once cooked then keep it aside and let it cool a bit.

step 9


Once the chicken is cooled, spoon the glaze over the chicken to coat it entirely, and shake off the extra glaze.

step 10


Place the skewers on the rack and broil them once more, regarding 2-3 minutes on both sides or till the marinade is bubbly and dried on to the chicken, with some burn spots. If your broiler has hot spots, move the chicken around to induce a additional even change of state.