Kaeng Ped Cai
- -J.Applebury GENIE
- 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]
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]
