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
Serves 4 to 6.
large skillet or wok
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
1. In a medium size plate, dust the chicken with curry powder and toss to coat.
2. Pour canola 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.
[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
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