Kai Kaeng


1 tablespoon garlic, crushed
1 tablespoon fresh root ginger, grated
1 tablespoon shallots, thinly sliced
1 tablespoon peanut oil
1 pch turmeric
salt and pepper, tom taste, to taste.
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon cardamom pods
4 cups chicken, filleted and cut into bite sized pieces.
1 tablespoon fermented shrimp paste
1 cup shallots, finely sliced (or use red onions)
1 tablespoon prik ki nu, (green birdseye chilies), thinly sliced
1 tablespoon prik ki nu daeng, (red birdseye chilies), thinly sliced


Mix the marinade ingredients, and marinate 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 saute 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, or until the chicken is cooked, tender, and the pieces fall apart at the pressure of a chopstick.




Serve with steamed white rice. This is a "Thai-ised" version of a recipe from Delia Smith's cooking course, called Chicken with Whole Spice, which is a mild pastiche on Indian food. This version is set up for a slow-crock cooker, but it could be prepared as a conventional casserole by simmering it on the stove top for about 30 minutes or in an oven at about 180 C for 30 minutes or so. In either case check occasionally for "doneness."


1.0 servings


Friday, December 10, 2010 - 1:02am


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