Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | -J.Applebury GENIE |
4 larges | Whole chicken breasts |
2 tablespoons | Peanut oil |
1 tablespoon | Dried hot chiles; crushed |
6 \N | Cloves garlic; minced |
1 teaspoon | Paprika |
¼ teaspoon | Lemon rind; grated |
¼ teaspoon | Shrimp paste or anchovy paste |
⅛ teaspoon | Caraway seed |
¼ teaspoon | Ground coriander |
½ teaspoon | Sugar |
2 cups | Coconut milk |
4 \N | Green onions; chopped |
1 teaspoon | Fresh coriander; chopped |
1 \N | Red bell pepper; seeded and cut into thin strips |
\N \N | Salt, to taste |
\N \N | Steamed rice; to accompany |
Bone chicken breasts, remove skin (reserve for stock or another future use), and cut breasts into strips ¼" 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]