Kaeng Ped Cai 4 large whole chicken breasts 2 tablespoon peanut oil 1 tablespoon dried hot chiles crushed 6 cloves garlic minced 1 teaspoon paprika 1/4 teaspoon lemon rind grated 1/4 teaspoon shrimp paste or anchovy paste 1/8 teaspoon caraway seed 1/4 teaspoon ground coriander 1/2 teaspoon sugar 2 cup coconut milk 4 green onions chopped 1 teaspoon fresh coriander chopped 1 red bell pepper seeded and cut into thin strips 1 salt to taste 1 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. Yield: 6