Curried Chicken Siam
Some effort goes into preparing this curried chicken dish, but it's well worth the end results. Serve with basmati, jasmine or other long grain rice. Also wonderful served with Coconut Rice.
1 to 3 dried red Anaheim or California chile peppers
2 tablespoons chopped cilantro
1 teaspoon finely shredded lime peel
1 stalk lemongrass, cut into 2-inch pieces, or 1 teaspoon finely shredded lemon peel
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
12 ounces skinless, boneless chicken thighs or breast halves
1 tablespoon peanut or vegetable oil
4 garlic cloves, finely minced
2 teaspoons finely chopped fresh ginger
2 medium onions, chopped
1 1/4 cups canned unsweetened coconut milk*
1 (8-ounce) can sliced bamboo shoots, drained
1 medium red or green bell pepper, cut into julienne strips
2 tablespoons chopped fresh basil or 3/4 teaspoon dried basil, crushed
Hot cooked rice as accompaniment
- Remove stems and seed from chili peppers. Place the peppers in a medium bowl and cover with boiling water. Let stand about 15 minutes or until softened. Drain. Chop chili peppers. Set aside.
- Meanwhile, for spice mixture, in a small bowl combine cilantro, lime peel, lemongrass or lemon peel, salt, nutmeg, cumin, and coriander. Set aside.
- Rinsed chicken; pat dry with paper towels. Cut into 1-inch pieces. Set aside.
- Add oil to a wok or large skillet. Preheat over medium-high heat, (add more oil if necessary during cooking). Stir-fry garlic and ginger in hot oil for 15 seconds. Add onions; stir-fry about 2 minutes or until crisp-tender. Add spice mixture; stir-fry 2 minutes.
- Add chicken to wok. Stir-fry for 3 to 4 minutes or until tender and no longer pink. If used, discard the lemongrass. Add coconut milk, bamboo shoots, bell pepper, and chili peppers to wok. Cook and stir for 2 to 3 minutes or until heated through. Stir in basil.
- Serve immediately with hot cooked rice.
Makes 4 servings.
*Unsweetened coconut milk is a common ingredient used in Thai cuisine and is available in Asian specialty stores and most supermarkets. If you are unable to find it, you can substitute 1 1/4 cups milk mixed with 1/2 teaspoon coconut extract.
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