Kaeng ped cai (thai chicken with rice)

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]

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