Kaeng Ped Cai

Submitted by eznws

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

4

LARGE CHICKEN BREASTS
whole *

2

TABLESPOONS PEANUT OIL

1

TABLESPOON HOT CHILI PEPPERS
dried, crushed

6

CLOVES GARLIC
minced

1

TEASPOON PAPRIKA

¼

TEASPOON LEMON ZEST
grated

¼

TEASPOON SHRIMP PASTE *

⅛

TEASPOON CARAWAY SEEDS

¼

TEASPOON CORIANDER
ground

½

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

Bone chicken breasts, remove skin (reserve for stock or another future use), and cut breasts into strips ¼ 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.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 120g (4.2 oz)

Amount per Serving

Calories 323 58% of calories from fat

% Daily Value *

Total Fat 21g 32%

Saturated Fat 15g 75%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 16mg 1%

Total Carbohydrate 11g 11%

Dietary Fiber 2g 6%

Sugars g

Protein 10g

Vitamin A 18% • Vitamin C 55%

Calcium 5% • Iron 18%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium