Curried Chicken Siam
Unsweetened coconut milk stars in the sauce of this traditional Thai recipe. It is available in large supermarkets and Asian food stores.
Prep Time:
30 mins
Total Time:
30 mins
Servings:
4 servings
Ingredients
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1 to 3 dried red Anaheim or California chili peppers
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2 tablespoons snipped cilantro
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1 teaspoon finely shredded lime peel
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1 stalk lemongrass, cut into 2-inch pieces, or 1 teaspoon finely shredded lemon peel
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1 teaspoon ground ginger
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1/2 teaspoon salt
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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12 ounces skinless, boneless chicken thighs
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1 tablespoon cooking oil
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4 cloves garlic, minced
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2 medium onions, chopped (1 cup)
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1-1/4 cups canned unsweetened coconut milk
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1 8-ounce can sliced bamboo shoots, drained
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1 medium red or green sweet pepper, cut into julienne strips (1 cup)
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2 tablespoons snipped fresh basil or 3/4 teaspoon dried basil, crushed
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1 medium cucumber, halved lengthwise and sliced (optional)
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2 cups hot cooked rice
Directions
1.
Remove stems and seeds from chili peppers. Place in a medium bowl and cover with boiling water. Let stand about 15 minutes or until softened. Drain. Chop chili peppers. Set aside.
2.
Meanwhile, for spice mixture, in a small bowl combine cilantro, lime peel, lemon grass or lemon peel, ginger, salt, nutmeg, cumin, and coriander. Set aside.
3.
Cut chicken into 1-inch pieces. Set aside.
4.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add onions; stir-fry about 2 minutes or until crisp-tender. Add spice mixture; stir-fry for 2 minutes.
5.
Add chicken; stir-fry for 3 to 4 minutes or until no pink remains. Discard lemongrass, if used.
6.
Add coconut milk, bamboo shoots, sweet pepper, and the chili peppers. Cook and stir for 2 to 3 minutes more or until heated through. Stir in basil. If desired, arrange cucumber slices around the rim of a serving plate. Add meat mixture to plate. Serve immediately with hot cooked rice. Makes 4 servings.
Make-Ahead Tip
Prepare vegetables; cover and chill up to 4 hours.
Nutrition information
Calories 466, Total Fat 29 g, Saturated Fat 17 g, Cholesterol 41 mg, Sodium 339 mg, Carbohydrate 34 g, Protein 18 g.
Percent Daily Values are based on a 2,000 calorie diet
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