Kaeng Ped Cai

Title:
Kaeng Ped Cai

Yield:
6 Servings

Categories:
Main
Dishes,
Chicken,
Thai,
Asian,
Rice




Ingredients:





          -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]


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini