Curried Chicken Siam Recipe

Name: Curried Chicken Siam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon ground nutmeg; 1 tablespoon cooking oil; 1 medium green pepper, cut into julienne strips; 1 medium cucumber, halved lengthwise and sliced (optional); 1 teaspoon ground ginger; 2 tablespoons snipped fresh basil or 3/4 teaspoon dried basil, crushed; 12 ounces boneless skinless chicken thighs; 1/2 teaspoon salt; 2 medium onions, chopped (1 cup); 1/2 teaspoon ground coriander; 2 tablespoons snipped cilantro; 1 teaspoon finely shredded lime peel; 4 garlic cloves, minced; 1 -3 red dried anaheim chiles or 1 -3 california chili pepper; 1/2 teaspoon ground cumin; 1 1/4 cups canned unsweetened coconut milk; 1 stalk lemongrass, cut into 2-inch pieces or 1 teaspoon finely shredded lemon peel; 2 cups hot cooked rice; 1 (8 ounce) can sliced bamboo shoots, drained

Servings: persons

1/2 teaspoon ground nutmeg
1 tablespoon cooking oil
1 medium green pepper, cut into julienne strips
1 medium cucumber, halved lengthwise and sliced (optional)
1 teaspoon ground ginger
2 tablespoons snipped fresh basil or 3/4 teaspoon dried basil, crushed
12 ounces boneless skinless chicken thighs
1/2 teaspoon salt
2 medium onions, chopped (1 cup)
1/2 teaspoon ground coriander
2 tablespoons snipped cilantro
1 teaspoon finely shredded lime peel
4 garlic cloves, minced
1 -3 red dried anaheim chiles or 1 -3 california chili pepper
1/2 teaspoon ground cumin
1 1/4 cups canned unsweetened coconut milk
1 stalk lemongrass, cut into 2-inch pieces or 1 teaspoon finely shredded lemon peel
2 cups hot cooked rice
1 (8 ounce) can sliced bamboo shoots, drained

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.

760

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 teaspoon ground nutmeg, 1 tablespoon cooking oil, 1 medium green pepper, cut into julienne strips, 1 medium cucumber, halved lengthwise and sliced (optional), and more.

Yes, Curried Chicken Siam falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Chicken Siam

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