Recipe - Kaeng Ped Cai

J.Applebury GENIE
4 lg Whole chicken breasts
2 tablespoon Peanut oil
1 tablespoon Dried hot chiles; crushed
6 Cloves garlic; minced
1 teaspoon Paprika
One fourth teaspoon Lemon rind; grated
One fourth teaspoon Shrimp paste or anchovy
paste
1/8 teaspoon Caraway seed
One fourth teaspoon Ground coriander
One half teaspoon Sugar
2 cup Coconut milk
4 Green onions; chopped
1 teaspoon 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 stirfry 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