Curried Chicken Siam - Chicken - World Famous Recipes

Chicken >> Curried Chicken Siam

Ingredients:

						
1 To 3 Dried Red Anaheim Or California Chili 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 
½ Teaspoon Salt 
½ Teaspoon Ground Nutmeg 
½ Teaspoon Ground Cumin 
½ 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 ¼ 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 ¾ Teaspoon Dried Basil, Crushed 
Hot Cooked Rice As Accompaniment

Preparation:
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. You can serve with your family and friends.