Kai Kaeng - Chicken Casserole MARINADE: 1 tb garlic crushed 1 tb fresh root ginger grated 1 tb shallots thinly sliced 1 tb peanut oil 1 pinch turmeric salt and pepper to taste. SAUCE: 1 ts cumin seeds 1 ts coriander seeds 1 ts cardamom pods OTHER INGREDIENTS: 4 c chicken filleted and cut into bite sized pieces 1 tb fermented shrimp paste 1 c shallots finely sliced (or use red onions) 1 tb prik ki nu (green birdseye chilies), thinly sliced 1 c coconut milk Method: Mix the ingredients of the marinade, and marinade the chicken in a cool place for about 3 hours. Toast the cumin, coriander, and cardamom in a dry heavy skillet or wok, until aromatic, and grind to a fine powder. Blend the ingredients of the sauce together. Transfer the chicken and marinade to a wok or saut' pan and stir fry until the chicken just starts to change color. Transfer to a slow-crock cooker, and add the sauce, and then simmer, on low heat for one to one and a half hours (until the chicken is cooked, tender, and the pieces fall apart at the pressure of a chopstick.) Serve with steamed white rice. Recipe By: Muoi Khuntilanont Yield: 1