• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Andrea Meyers logo

  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
  • Nav Social Menu

    • Flickr
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Photography
    • The Farm Project
    • Cooking with Kids
    • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • ×

    Home » Main Course

    Thai Coconut Curry with Chicken

    Mar 27, 2006 · Modified: Dec 26, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 7 Comments

    Jump to Recipe Print Recipe

    Thai Coconut Curry with Chicken - Andrea Meyers

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

    Serve with brown jasmine rice.

    [Updated February 14, 2010.]

    Thai Coconut Curry with Chicken - Andrea Meyers
    Print Pin

    Thai Coconut Curry with Chicken

    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Main Course
    Cuisine: Asian, Thai
    Diet: Gluten Free
    Keyword: chicken, curry, gluten free, spring, summer
    Servings: 6
    Calories: 309kcal
    Author: Andrea Meyers

    Equipment

    • wok

    Ingredients

    • curry powder
    • 24 ounces 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 snow peas (ends removed)
    • 3 green onions (cut into 2-inch pieces)
    • 13.5 ounces 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
    US Customary - Metric

    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.

    Nutrition

    Calories: 309kcal | Carbohydrates: 10g | Protein: 28g | Fat: 18g | Saturated Fat: 14g | Cholesterol: 73mg | Sodium: 146mg | Potassium: 766mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1177IU | Vitamin C: 51mg | Calcium: 37mg | Iron: 3mg
    Tried this recipe?Share in the comments!

    More Thai Recipes

    Coconut Rice with Spicy Tomato Sauce (Nasi Lemak with Sambal Tomat) - Andrea Meyers
    Coconut Rice with Spicy Tomato Sauce (Nasi Lemak with Sambal Tomat)
    Thai Cabbage Salad with Spicy Peanut Butter Dressing - Andrea Meyers
    Thai Cabbage Salad with Spicy Peanut Butter Dressing
    Thai Stir-Fried Brussels Sprouts - Andrea Meyers
    Thai Stir-Fried Brussels Sprouts (The Kids Cook Monday)
    « Marinara Sauce
    Hummus bi Tahini »

    Reader Interactions

    Comments

    1. Monty says

      March 27, 2006 at 10:13 pm

      awesome...I will have to try this out this weekend.

      Reply
    2. Patrick says

      September 28, 2007 at 12:04 pm

      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?

      Reply
    3. Andrea says

      September 28, 2007 at 1:23 pm

      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.

      Reply
    4. Jon says

      January 14, 2009 at 6:29 am

      I 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?

      Reply
    5. Andrea says

      January 27, 2009 at 3:23 pm

      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.

      Reply
    6. Elizabeth says

      February 14, 2009 at 11:34 pm

      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!!!

      Reply
    7. sarah says

      April 09, 2010 at 12:39 pm

      What brand yellow curry paste is most similar to the Big Bowl version?

      Reply

    Thanks for visiting! Let me know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Andrea Meyers photo

    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

    More about me →

    Seasonal Favorites

    • Slow Cooker Cuban-Style Black Beans with Rice
    • Baked Boston Brown Bread
    • Slow Cooker Boston Baked Beans (Kids Cook Monday)
    • Slow-Cooker Chicken Korma
    • Roasted Bacon-Wrapped Pork Tenderloin
    • Country Captain Chicken

    Trending

    • Southern Buttermilk Cornbread
    • Dry Beans and Legumes Cooking Chart (From the Pantry)
    • Colombian Hot Chocolate
    • Cincinnati Chili
    web hosting

    Footer

    Return to the top


    About

    • About Andrea
    • Contact
    • Advocacy
    • FAQs
    • As seen in
    • Work with me

    Policies

    • Privacy Policy
    • Nutrition Disclaimer
    • Comment Policy
    • Accessibility
    • Copyright Policy

    As an Amazon Associate, I earn commissions from qualifying purchases.

    ALL PHOTOS AND ORIGINAL TEXT COPYRIGHT © 2005-2022 ANDREA MEYERS PRODUCTIONS LLC
    YOU MAY NOT USE ANY PHOTOS OR ORIGINAL TEXT WITHOUT EXPRESS PERMISSION.