Kai Kaeng
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."
Total Steps
5
Ingredients
16
Tools Needed
10
Ingredients
- 1 tablespoon prik ki nu daeng (red birdseye chilies), thinly sliced
- 1 cup coconut milk
- 1 tablespoon prik ki nu (green birdseye chilies), thinly sliced
- 1 cup shallots, finely sliced
- 1 tablespoon fermented shrimp paste
- 4 cups chicken, filleted and cut into bite sized pieces
- 1 teaspoon cardamom pods
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- salt(optional)
- pepper(optional)
- 1 pinch turmeric
- 1 tablespoon peanut oil
- 1 tablespoon fresh root ginger, grated
- 1 tablespoon shallots, thinly sliced
- 1 tablespoon garlic, crushed
Instructions
Step 1
Mix the marinade ingredients and marinate the chicken in a cool place.
Step 2
Toast the cumin, coriander, and cardamom in a dry heavy skillet or wok until aromatic, then grind to a fine powder.
Step 3
Blend the ingredients of the sauce together.
Step 4
Transfer the chicken and marinade to a wok or saute pan and stir fry until the chicken just starts to change color.
Step 5
Transfer to a slow cooker, add the sauce, and simmer on low heat until the chicken is cooked, tender, and the pieces fall apart at the pressure of a chopstick. Alternatively, simmer on the stove top or in an oven at about 180 C, checking for doneness occasionally.