Ingredients

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