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Thai Coconut Curry Chicken

March 27, 2006 by Andrea   Print This Post Print This Post
Filed under Asian, Poultry

Comments

6 Responses to “Thai Coconut Curry Chicken”
  1. Monty says:

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

  2. Patrick says:

    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?

  3. Andrea says:

    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.

  4. Jon says:

    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?

  5. Andrea says:

    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.

  6. Elizabeth says:

    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!!!

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