Curried Chicken Siam

1 to 3 dried red Anaheim or California chili peppers
2 tablespoons chopped cilantro
1 teaspoon finely shredded lime peel
1 stalk lemongrass, cut into 2-inch pieces, or 1 teaspoon finely shredded lemon peel
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 or breast halves
1 tablespoon peanut or vegetable oil
4 garlic cloves, finely minced
2 teaspoons finely chopped fresh ginger
2 medium onions, chopped
1 1/4 cups canned unsweetened coconut milk *
1 (8-ounce) can sliced bamboo shoots, drained
1 medium red or green bell pepper, cut into julienne strips
2 tablespoons chopped fresh basil or 3/4 teaspoon dried basil, crushed
Hot cooked rice as accompaniment

1. Remove stems and seed from chili peppers. Place the peppers 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, lemongrass or lemon peel, salt, nutmeg, cumin, and coriander. Set aside.
3. Rinsed chicken; pat dry with paper towels. Cut into 1-inch pieces. Set aside.
4. Add oil to a wok or large skillet. Preheat over medium-high heat, (add more oil if necessary during cooking). Stir-fry garlic and ginger in hot oil for 15 seconds. Add onions; stir-fry about 2 minutes or until crisp-tender. Add spice mixture; stir-fry 2 minutes.
5. Add chicken to wok. Stir-fry for 3 to 4 minutes or until tender and no longer pink. If used, discard the lemongrass. Add coconut milk, bamboo shoots, bell pepper, and chili peppers to wok. Cook and stir for 2 to 3 minutes or until heated through. Stir in basil.
6. Serve immediately with hot cooked rice.

Makes 4 servings.

* Unsweetened coconut milk is a common ingredient used in Thai cuisine and is available in Asian specialty stores and most supermarkets. If you are unable to find it, you can substitute 1 1/4 cups milk mixed with 1/2 teaspoon coconut extract.