---------- Recipe via Meal-Master (tm) v8.03
  
       Title: KAENG PED CAI
  Categories: Main dish, Chicken, Thai, Asian, Rice
       Yield: 6 servings
  
            -J.Applebury GENIE
       4 lg Whole chicken breasts
       2 tb Peanut oil
       1 tb Dried hot chiles; crushed
       6    Cloves garlic; minced
       1 ts Paprika
     1/4 ts Lemon rind; grated
     1/4 ts Shrimp paste or anchovy
            -paste
     1/8 ts Caraway seed
     1/4 ts Ground coriander
     1/2 ts Sugar
       2 c  Coconut milk
       4    Green onions; chopped
       1 ts Fresh coriander; chopped
       1    Red bell pepper; seeded and
            -cut into thin strips
            Salt, to taste
            Steamed rice; to accompany
  
   Bone chicken breasts, remove skin (reserve for stock
   or another future use), and cut breasts into strips
   1/4 wide and 2 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. Serves
   6.
    J.APPLEBURY [AppleDebbie]
  
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