CURRIED CHICKEN SIAM
Unsweetened coconut milk stars in the sauce of this traditional Thai dish. It is available in large supermarkets and Asian food stores. If you are unable to find cans of unsweetened coconut milk, use 1-1/4 cups milk mixed with 1/2 teaspoon coconut extract. From BHG.
Provided by Punky Julster
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- 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.
- 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.
- Cut chicken into 1-inch pieces. Set aside.
- 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.
- Add chicken; stir-fry for 3 to 4 minutes or until no pink remains. Discard lemongrass, if used.
- 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.
Nutrition Facts : Calories 446.1, Fat 22.5, SaturatedFat 14.9, Cholesterol 71.1, Sodium 379.9, Carbohydrate 40.2, Fiber 3.2, Sugar 4.9, Protein 23.1
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