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KAI KAENG
  • 4 cups of Chicken, filleted and cut into bite sized pieces
  • MARINADE:
  • 1 tablespoon of garlic, cruchsed
  • 1 tablespoon of fresh root ginger, grated
  • 1 tablespoon of shallots, thinly sliced
  • 1 tablespoon of peanut oil
  • a pinch of turmeric, and salt & pepper to taste.
  • SAUCE:
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of coriander seeds
  • 1 teaspoon of cardamom pods
  • 1 tablespoon of fermented shrimp paste
  • 1 cup of shallots, finely sliced (or use red onions)
  • 1 tablespoon of prik ki nu (green birdseye chilis), thinly sliced
  • 1 tablespoom of prik ki nu daeng (red birdseye chilis), thinly sliced
  • 1 cup of coconut milk

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    1. Mix the ingredients of the marinade, and marinade the chicken in a coolplace 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 sautee pan and stir fry until the chicken just starts to change colour. Transfer to a slow-crock cooker, and add the sauce, and then simmer, covered on low heat for one to one and a half hours
    2. Serve with steamed rice
    		 
     

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