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
Cook time
Total time
Author: Andrea Meyers
Serves: 4 to 6 servings
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
- In a medium size plate, dust the chicken with curry powder and toss to coat.
- Pour the sunflower oil into a hot wok. Saute the coated chicken over medium high heat for 4 minutes.
- Add the bean sprouts, snow peas, bell peppers, and green onions and cook for 3 minutes.
- 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.
- Serve over the hot jasmine rice.
More Information
Equipment:
wok
Recipe Notes:
You can use regular or light coconut milk. Both work well.
wok
Recipe Notes:
You can use regular or light coconut milk. Both work well.
Monty says
March 27, 2006 at 10:13 pmawesome…I will have to try this out this weekend.
Patrick says
September 28, 2007 at 12:04 pmI 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?
Andrea says
September 28, 2007 at 1:23 pmPatrick, 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.
Jon says
January 14, 2009 at 6:29 amI love that meal at Big Bowl also, I think I get it every time I go. How would I go about making just the sauce?
Andrea says
January 27, 2009 at 3:23 pmHi 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.
Elizabeth says
February 14, 2009 at 11:34 pmThanks 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!!!
sarah says
April 9, 2010 at 12:39 pmWhat brand yellow curry paste is most similar to the Big Bowl version?