Ingredients

• 6 cloves garlic (minced)
• 1 teaspoon paprika
• ¼ teaspoon lemon rind (grated)
• ¼ teaspoon shrimp paste or anchovy paste
• 1/8 teaspoon caraway seed
• ¼ teaspoon ground coriander
• ½ teaspoon sugar
• 2 cups coconut milk
• 4 green onions (chopped)
• 1 teaspoon fresh coriander (chopped)
• 1 red bell pepper (seeded and cut into thin strips)
• Salt to taste
• Steamed rice (to accompany)

Directions

• Directions
• Bone chicken breasts, remove skin (reserve for stock or another future use), and cut breasts into strips ¼ inch wide and 2 inches long.
• In a large wok or skillet, heat oil until it is almost smoking.
• Add chilies, garlic, paprika, lemon rind, shrimp paste, caraway, ground coriander and sugar and stir rapidly for 1 minute.
• Add chicken breasts and stir-fry until evenly coated with seasonings and hot throughout (about 2 minutes).
• Pour in coconut milk and bring to a boil, stirring constantly.
• Stir in green onions, fresh coriander and bell pepper. Season to taste with salt.
• Immediately remove from heat. Serve with hot steamed rice.