4 large whole chicken breasts
2 tbsp peanut oil
1 tbsp dried hot chiles, crushed
6 cloves garlic, minced
1 tsp paprika
1/4 tsp lemon rind, grated
1/4 tsp shrimp paste or anchovy paste
1/8 tsp caraway seed
1/4 tsp ground coriander
1/2 tsp sugar
2 cup coconut milk
4 green onions, chopped
1 tsp fresh coriander, chopped
1 red bell pepper, seeded and cut into thin
1 salt, to taste
1 steamed rice, to accompany
Directions
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]
Servings: 6 servings
Kaeng Ped Cai Recipe brought to you by Recipe Ideas
Categories: Beverage; Fish; Fruit; Grain; Mexican
The History of Recipes
It is possible to trace the history of `recipes` way back into history, in truth as far as the Egypt of the Pharoahs, and maybe further still. However, these, ancient records were just primitive pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to academics are some clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts which described recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, entrees and desserts, something that is very familiar to us today. This early Roman chef recounts how the ancient cooks used many different herbs, including a few that will be familiar to modern chefs for example basil, fennel and asafoetida. Later, there were two interesting cookery books published in the 14th Century - a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian curry that appears on menues today, but rather descriptions of the types of meals cooked for the nobility of those days. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and spices from the holy land, including coriander, parsley, and rosemary. The introduction of these new foods and spices led to a surge in recipe books, some of which are now in academic collections. By the time we get to the 1900s, cookery publications are increasing in popularity as a result of better eduction, people having more leisure time and having more disposable income. The arrival of television brings us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Kaeng Ped Cai recipe.
