Ingredients
- 2 tablespoons (30 milliliters) vegetable oil
- 1 1/2 pounds (750 grams) boneless skinless chicken breast cut into 1-inch (2 ½ -cm) cubes
- 1 large onion, finely chopped
- 1 can (400 milliliters) Thai Kitchen® Lite Coconut Milk, well stirred
- 2 teaspoon (10 milliliters) Club House® Curry Powder
- 2 teaspoons (10 milliliters) Chunky Garlic
- 1 teaspoon (5 milliliters) Ginger
- 1 to 2 Thai red chili pepper, finely chopped
- 1 1/2 cups (375 milliliters) frozen peas, thawed
- 3 cups (750 milliliters) cooked jasmine rice
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Heat vegetable oil in large skillet on high heat about 2 minutes, or until very hot. Stir in chicken; cook 3 minutes, stirring often, or just until browned.
- 2 Add onion; cook 5 minutes or until softened. Reduce heat to medium.
- 3 Meanwhile, mix coconut milk, curry powder, Garlic Paste, Ginger Paste and Thai chili in medium bowl with wire whisk, stirring until well blended and smooth.
- 4 Add peas and coconut milk mixture to skillet. Cook and stir 5 minutes, or until warm and bubbly. Serve immediately over jasmine rice.
