Kaeng Ped Cai

• 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

1. 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.
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.

chicken breasts, peanut oil, hot chili peppers, garlic, paprika, lemon zest grated, shrimp paste, caraway seeds, coriander ground, sugar, coconut milk, scallions, coriander fresh, sweet red bell peppers, salt, rice

Taken from recipeland.com/recipe/v/kaeng-ped-cai-39316 (may not work)