Title: Kaeng Ped Cai
Categories: Entree Chicken Thai Asian Rice
Yield: 6 Servings
| 4 | lg | Whole chicken breasts |
| 2 | tb | Peanut oil |
| 1 | tb | Dried hot chiles; crushed |
| 6 | | Cloves garlic; minced |
| 1 | ts | Paprika |
| 1/4 | ts | Lemon rind; grated |
| 1/4 | ts | Shrimp paste or anchovy paste |
| 1/8 | ts | Caraway seed |
| 1/4 | ts | Ground coriander |
| 1/2 | ts | Sugar |
| 2 | c | Coconut milk |
| 4 | | Green onions; chopped |
| 1 | ts | Fresh coriander; chopped |
| 1 | | Red bell pepper; seeded and cut into thin strips |
| | | Salt, to taste |
| | | Steamed rice; to accompany |
Bone chicken breasts, remove skin (reserve for stock or another future
use), and cut breasts into strips 1/4" wide and 2" long.
In a large wok or skillet, heat oil until it is almost smoking. Add
chiles, garlic, paprika, lemon rind, shrimp paste, caraway, ground
coriander, and sugar, and stir rapidly for 1 minute. Add chicken breasts
and stir-fry until evenly coated with seasonings and hot throughout (about
2 minutes).
Pour in coconut milk and bring to a boil, stirring constantly. Stir in
green onions, fresh coriander, and bell pepper. Season to taste with salt.
Immediately remove from heat. Serve with hot steamed rice. Serves 6.
J.APPLEBURY [AppleDebbie]