Kai Jeow – Thai Omelette with Dill
“ディルのカイ・ジャオ（タイ風オムレツ）”
Kai Jeow, the airy Thai omelette, is my go-to quick-fix meal, especially when I have fresh coriander or dill on hand.
During my time as an exchange student living with a Thai family in Bangkok, this dish quickly became a favourite of mine. I would eagerly request it almost every evening. Their grandmother taught me her method in their open-air kitchen tucked away in a maze-like side street. I remember how it was served as an additional side dish alongside light, brothy curries or stir-fried vegetables, accompanied by rice.
Kai Jeow is commonly made with coriander, but dill is a great alternative. In this recipe, I’ve included other flavourful vegetables for added variety. It’s an uncomplicated, no-frills dish—slightly burnt edges or broken pieces are perfectly acceptable!
Enjoy it with steamed rice, and for an extra kick, pair it with Nam Pla Prik, a spicy and tangy dipping sauce.
Ingredients (serves 2)
Egg 4
Dill a handful
Tomato ½(diced)
Red onion 1/4(diced)
Fish sauce 1tbsp
Brown sugar 1tsp
Salt and pepper to taste
Water 100ml
Vegetable oil 2tbsp
Nam Pla Prik Dipping Sauce (optional)
Fish sauce 1tbsp
Lime juice 1tbsp(you can sub for rice vinegar)
Brown sugar 1tsp
Garlic 1/2clove(chopped finely)
Fresh red chilli as you like
In a bowl, combine all the ingredients for the omelette, except for the oil, and mix well.
Heat the oil in a non-stick pan over high heat until a faint haze appears. Whisk the mixture in the bowl vigorously with a fork to create bubbles, then carefully pour it into the hot oil. Use a spatula to gently pull the cooked edges towards the centre, allowing the uncooked mixture to spread evenly.
Once the bottom turns golden, flip the omelette to cook the other side until golden as well. Pat off any excess oil with kitchen paper before serving.
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