Kaeng Ped Cai

Name: Kaeng Ped Cai
Ingredients: 4 large chicken breasts whole; 2 tablespoons peanut oil; 1 tablespoon hot chili peppers dried, crushed; 6 cloves garlic minced; 1 teaspoon paprika; 1/4 teaspoon lemon zest grated; 1/4 teaspoon shrimp paste; 18 teaspoon caraway seeds; 1/4 teaspoon coriander ground; 1/2 teaspoon sugar; 2 cups coconut milk; 4 each scallions, spring or green onions chopped; 1 teaspoon coriander fresh, chopped; 1 each sweet red bell peppers seeded and cut into thin strips; 1 x salt to taste; 1 x rice steamed

16 ingredients

9 steps

Ingredients

4 large chicken breasts whole
2 tablespoons peanut oil
1 tablespoon hot chili peppers dried, crushed
6 cloves garlic minced
1 teaspoon paprika
1/4 teaspoon lemon zest grated
1/4 teaspoon shrimp paste
18 teaspoon caraway seeds
1/4 teaspoon coriander ground
1/2 teaspoon sugar
2 cups coconut milk
4 each scallions, spring or green onions chopped
1 teaspoon coriander fresh, chopped
1 each sweet red bell peppers seeded and cut into thin strips
1 x salt to taste
1 x rice steamed

Directions

1

Bone chicken breasts, remove skin (reserve for stock or another future use), and cut breasts into strips 1/4 inch wide and 2 inch long.
2

In a large wok or skillet, heat oil until it is almost smoking.
3

Add chiles, garlic, paprika, lemon rind, shrimp paste, caraway, ground coriander, and sugar, and stir rapidly for 1 minute.
4

Add chicken breasts and stir-fry until evenly coated with seasonings and hot throughout (about 2 minutes).
5

Pour in coconut milk and bring to a boil, stirring constantly.
6

Stir in green onions, fresh coriander, and bell pepper.
7

Season to taste with salt.
8

Immediately remove from heat.
9

Serve with hot steamed rice.