Thai Coconut Curry with Chicken

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Thai Coconut Curry Chicken - Andrea Meyers

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This is the first dish I tried at the original Big Bowl in Chicago, and boy did I get hooked! I spent the next year looking up similar recipes and trying to clone the dish. This is the final version that I came up with, and it’s one that we really enjoy. You can turn the spiciness up or down by using more or less curry paste, depending on your heat tolerance.

[Updated February 14, 2010.]

Thai Coconut Curry with Chicken

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 to 6 servings

Thai Coconut Curry with Chicken

Ingredients

curry powder
24 ounces (680 g) boneless skinless chicken breast, sliced into thin strips
2 cups bean sprouts, rinsed and drained well
1 red bell pepper, seeded and finely chopped
6 ounces (170 g) snow peas, ends removed
3 green onions, cut into 2-inch pieces
1 (13.5 ounce/400 ml) can coconut milk
1 bunch cilantro, roughly chopped
2 stalks lemongrass, bruised and cut into 2 inch strips
1 teaspoons yellow curry paste stirred with 2 tablespoons water
sunflower oil

SERVE WITH
steamed brown jasmine rice

Preparation

1. In a medium size plate, dust the chicken with curry powder and toss to coat.

2. Pour the sunflower oil into a hot wok. Saute the coated chicken over medium high heat for 4 minutes.

3. Add the bean sprouts, snow peas, bell peppers, and green onions and cook for 3 minutes.

4. Add the coconut milk, cilantro, lemongrass, and curry paste mixture and cook for approximately 3 more minutes. Allow to come to a boil, then remove from heat.

5. Serve over the hot jasmine rice.

Equipment & Recipe Notes

Equipment:
wok

Recipe Notes:
You can use regular or light coconut milk. Both work well.

http://andreasrecipes.com/thai-coconut-curry-chicken/

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]

Comments

  1. Patrick says

    I find the key ingredients to be the kind of curry powder and paste. Many choices, and it makes all the difference. Which ones do you use in this?

  2. says

    Patrick, I use Mae Ploy brand yellow curry paste and just about any kind of Asian curry powder that I can find in the grocery store. The only strong recommendation I have on ingredients is to avoid Jamaican curry powder as it will not give the same flavor as Asian curry powder.

  3. says

    Hi Jon. If you want just a sauce, I would say mix the coconut milk with the curry paste and water in a small sauce pan, bring to a boil, then allow to cool. You can add some cilantro and lemongrass if you want for some extra flavor.

  4. Elizabeth says

    Thanks for putting the yellow coconut curry chicken recipe up! I have been trying to replicate this since I moved to Missouri from Minneapolis (where I got hooked on this dish at Big Bowl). I cannot wait to try it!!!

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