Yield: 6 servings
|4 larges||Whole chicken breasts|
|2 tablespoons||Peanut oil|
|1 tablespoon||Dried hot chiles; crushed|
|6||Cloves garlic; minced|
|¼ teaspoon||Lemon rind; grated|
|¼ teaspoon||Shrimp paste or anchovy paste|
|⅛ teaspoon||Caraway seed|
|¼ teaspoon||Ground coriander|
|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|
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.