Kaeng Ped Cai

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Title: Kaeng Ped Cai
Yield: 6 Servings
Categories: Main Dishes, Chicken, Thai, Asian, Rice


-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
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