Curried Chicken Siam

Unsweetened coconut milk stars in the sauce of this traditional Thai recipe. It is available in large supermarkets and Asian food stores.

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  • Makes: 4 servings
  • Prep: 30 mins

Curried Chicken Siam

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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 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.

From the Test Kitchen

Prepare vegetables; cover and chill up to 4 hours.

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Nutrition Facts (Curried Chicken Siam)

  • Per serving:
  • 466 kcal ,
  • 29 g fat
  • (17 g sat. fat ,
  • 41 mg chol. ,
  • 339 mg sodium ,
  • 34 g carb. ,
  • 18 g pro.
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