Kaeng Ped Cai
Description
A classic Thai dish featuring tender chicken strips stir-fried with fragrant spices and dried chiles. The dish is finished with creamy coconut milk, fresh green onions, and crisp red bell peppers. It offers a perfect balance of heat, richness, and freshness, making it an excellent quick weeknight dinner. Serve hot over steamed jasmine rice to soak up the savory, slightly spicy sauce.Ingredients
Directions
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Bone the chicken breasts and remove the skin, cutting the meat into strips that are 1/4 inch wide and 2 inches long.
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In a large wok or skillet, heat the peanut oil over medium-high heat until it is almost smoking.
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Add the crushed dried chiles, minced garlic, paprika, grated lemon rind, shrimp paste, caraway seed, ground coriander, and sugar to the hot oil.
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Stir the spice mixture rapidly for about 1 minute to release the aromas, being careful not to burn the garlic.
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Add the chicken strips to the wok and stir-fry until they are evenly coated with the seasonings and cooked through, which should take about 2 minutes.
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Pour in the coconut milk and stir constantly while bringing the mixture to a gentle boil.
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Stir in the chopped green onions, fresh coriander, and red bell pepper strips.
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Season with salt to taste and immediately remove the wok from the heat to prevent the vegetables from becoming mushy.
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Serve hot over steamed rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 10g50%
- Cholesterol 110mg37%
- Sodium 150mg7%
- Total Carbohydrate 8g3%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 40g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
thai, chicken, curry, coconut milk, stir fry, spicy, garlic, shrimp paste, green onions, bell pepper, quick dinner, asian cuisine
