Kaeng Ped Cai

         Yield: 6 Servings
Categories: Chicken, Asian, Main Dishes, Thai, 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 -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]