Gkai Kamin Recipe - Allrecipes.com
Gkai Kamin Recipe

Gkai Kamin

Recipe by  

"This dish is a popular Southern Style Thai dish. Delicious, simple, and really easy to prepare, it is a good recipe for a working woman. Good compliment for papaya salad."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Cut roots and leafy tops off lemon grass stalks. In a mortar and pestle, pound lemongrass, salt, garlic, turmeric, and pepper into a fine paste.
  2. Cut open chicken lengthwise. Separate into 2 pieces, and rinse well. Rub chicken with mixed spice paste. Marinate in refrigerator for 4 hours or overnight.
  3. Grill over moderate heat for 10 to 15 minutes, or until well done and evenly brown. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Feb 26, 2007

I've used this recipe several times now with some slight variations with what I had on hand. I used ground lemon grass in a tube, and I used 2 TBSP of dried ground tumeric. I put all the marinade ingredients in a ziploc bag and used a mallet to crush it all together. I then scooped the paste out and rubbed it all over the chicken, put the chicken back in the bag and marinated for several hours. It is a DELICIOUS way to prepare chicken, and has become one of our favorites.

Most Helpful Critical Review
Mar 04, 2009

Ok...I Really wanted this recipe to work because it had some great reviews and I had just found fresh lemongrass and turmeric tubers at the market. Sorry to say it just Didn't work for me. The turmeric was way too overpowering and I ended up with too much "paste" although I used a 5 lb chicken and the recipe calls for a 2-3 lb one? After cooking I ended up wiping off what I could of the turmeric and the chicken was still edible but only so-so in flavor. I looked online at other versions to see what I might have done wrong and I think the measures on this recipe are just off. Other similiar recipes call for two, 2 inch pieces of turmeric, it took far more than that for me to get 5T chopped. I don't think I'll be trying this again even with the modification to the turmeric amount. Sorry!!


13 Ratings

Aug 15, 2005

Delicious! A word of caution though, this has permanently stained my marble mortar and pestle a bright orange. Any ideas on how to remove the stain?

Feb 12, 2006

My husband and I enjoyed this recipe very much.

Nov 06, 2004

Loved this recipe!!!

Jul 30, 2009

This is a winner. The flavor is deep, and well-spiced, but not overpowering. The chicken was juicy and the texture of the rub was really great. I have never had anything made with fresh turmeric before. I will surely make this recipe in the future.

Mar 14, 2007

Holy cow! This was good! I pounded the garlic, salt and pepper in the mortar and pestle, then mixed it with dry turmeric (5 tsp) and about 3 tbsp of lemongrass paste in a separate bowl (no staining). I used two 1 1/2 lb. cornish hens, butterflied, marinated overnight in a ziploc bag, and grilled them for 15 minutes skin-side down, then 10 minutes on the other side. Hubby says it's a keeper!

Sep 04, 2006

WOW! Yummy. I did have to change a few things because of what I had in the house. I used lemon grass in a tube, and I used ground turmeric from the spice rack. I will say that using this much turmeric turns you hands yellow and will stain your clothes. I wil luse gloves next time. Thanks Add Lim


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  • Calories
  • 407 kcal
  • 20%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 21.7 g
  • 33%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 39.7 g
  • 79%
  • Sodium
  • 3608 mg
  • 144%

* Percent Daily Values are based on a 2,000 calorie diet.

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