Dish

Kai ho bai toei

Chicken in Pandan Leaves

The dish is made by marinating chicken in a mixture of lemongrass, garlic, coriander, and other herbs and spices. The chicken is then wrapped in pandan leaves and steamed until cooked through. The dish is typically served with a sweet chili dipping sauce.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Meat Dish› Poultry Dish› Chicken Dish

Origins and history

Kai ho bai toei is a traditional Thai dish that is often served at weddings and other special events. The dish is believed to have originated in the northern part of Thailand, where pandan leaves are a common ingredient in local cuisine. Today, it is a popular dish throughout Thailand and is enjoyed by locals and tourists alike.

Dietary considerations

Gluten-free

Variations

There are many variations of Kai ho bai toei, including versions that use different types of meat or herbs and spices. Some recipes call for the addition of coconut milk or other ingredients, while others use different types of dipping sauces. Some versions of the dish are also spiced with chili peppers or other spices.

Presentation and garnishing

The dish is typically served on a plate, with the pandan leaves arranged around the chicken. A sprinkle of chopped cilantro or mint can be used as a garnish.

Tips & Tricks

To make the dish even more flavorful, some recipes call for the addition of coconut milk or other ingredients to the marinade. These can be added to the marinade before marinating the chicken, or sprinkled on top of the dish before serving.