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Kaeng ped cai
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| Artist: |
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| Categories: |
Asian, Cereals, Chicken, Entrees, Ethnic, Poultry, Rice & Grains, Thai |
| Yield: |
6 |
| Rating: |
no rating. |
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Ingredients:
| | -J.Applebury GENIE | | 4
| large | Whole chicken breasts | | 2
| tbsp | Peanut oil | | 1
| tbsp | Dried hot chiles, crushed | | 6
| | Cloves garlic, minced | | 1
| tsp | Paprika | | 1/4
| tsp | Lemon rind, grated | | 1/4
| tsp | Shrimp paste or anchovy | | | -paste | | 1/8
| tsp | Caraway seed | | 1/4
| tsp | Ground coriander | | 1/2
| tsp | Sugar | | 2
| cup | Coconut milk | | 4
| | Green onions, chopped | | 1
| tsp | Fresh coriander, chopped | | 1
| | Red bell pepper, seeded and | | | -cut into thin strips | | | Salt, to taste | | | Steamed rice, to accompany |
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Procedures:
| 1 | Bone chicken breasts, remove skin (reserve for stock or another future use), and cut breasts into strips ? wide and 2" 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. | | 10 | Serves J.applebury [appledebbie |
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