KAENG PED CAI Categories: Main dish, Chicken, Thai, Asian, Rice
Yield: 6 servings
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