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 ⓘ
Instructions
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
763
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).