Kaeng Ped Cai
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
chicken breasts
whole |
*
|
| 3E+1 | ml |
peanut oil
|
|
| 15 | ml |
hot chili peppers
dried, crushed |
|
| 6 | cloves |
garlic
minced |
|
| 5 | ml |
paprika
|
|
| 1.3 | ml |
lemon zest
grated |
|
| 1.3 | ml |
shrimp paste
|
*
|
| 0.6 | ml |
caraway seeds
|
|
| 1.3 | ml |
coriander
ground |
|
| 2.5 | ml |
sugar
|
|
| 473 | ml |
coconut milk
|
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 5 | ml |
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.
