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1
- 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
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 lemon grass, 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.
- Servings Per Recipe 4,
- Calories 466,
- Protein (gm) 18,
- Carbohydrate (gm) 34,
- Fat, total (gm) 29,
- Cholesterol (mg) 41,
- Saturated fat (gm) 17,
- Sodium (mg) 339,
- Percent Daily Values are based on a 2,000 calorie diet
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