Kaeng ped cai (thai chicken with rice)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -J.Applebury GENIE | ||
| 4 | larges | Whole chicken breasts |
| 2 | tablespoons | Peanut oil |
| 1 | tablespoon | Dried hot chiles; crushed |
| 6 | 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 | Green onions; chopped | |
| 1 | teaspoon | Fresh coriander; chopped |
| 1 | Red bell pepper; seeded and cut into thin strips | |
| Salt, to taste | ||
| Steamed rice; to accompany | ||
Directions
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]