Ginger Chicken Curry

10 m
Prep Time
15 m
Cook Time
10
Ingredients

Ingredients

  • 2 tablespoons (30 mililiters) 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 mililiters) Thai Kitchen® Lite Coconut Milk, well stirred
  • 2 teaspoon (10 mililiters) Club House® Curry Powder
  • 2 teaspoons (10 mililiters) Chunky Garlic
  • 1 teaspoon (5 mililiters) Ginger
  • 1 to 2 Thai red chili pepper, finely chopped
  • 1 1/2 cups (375 mililiters) frozen peas, thawed
  • 3 cups (750 mililiters) cooked jasmine rice

NUTRITION INFORMATION

(per Serving)

This recipe has no significant nutritional value.

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.

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