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.
[Updated February 14, 2010.]
Thai Coconut Curry with Chicken
- 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 (canned)
- 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
- 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.