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.]
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
You can use regular or light coconut milk. Both work well.
[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
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