Thai Coconut Curry with Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
  • 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

  • steamed brown jasmine rice
  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.
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Recipe Notes:

You can use regular or light coconut milk. Both work well.
Recipe by Andrea Meyers at