Kai Kaeng (Chicken Casserole)
| Yield: | 1 Servings |
| Categories: | Poultry |
| 4 | c | Chicken; filleted and cut into bite sized pieces |
| Marinade | ||
| 1 | tb | Garlic; cruchsed |
| 1 | tb | Fresh root ginger; grated |
| 1 | tb | Shallots; thinly sliced |
| 1 | tb | Peanut oil |
| 1 | pn | Turmeric; and salt & pepper to taste |
| Sauce | ||
| 1 | ts | Cumin seeds |
| 1 | ts | Coriander seeds |
| 1 | ts | Cardamom pods |
| 1 | tb | Fermented shrimp paste |
| 1 | c | Shallots; finely sliced (or use red onions) |
| 1 | tb | Prik ki nu (green birdseye chilis); thinly sliced |
| 1 | Tablespoom of prik ki nu daeng (red; thinly sliced birdseye chilis) | |
| 1 | c | Coconut milk |
Advertisement