Ginger Chicken Curry

Name: Ginger Chicken Curry | Gourmet Garden Recipe
Prep time: 10 min
Cook time: 15 min
Cuisine: Asian Other,
Ingredients: 1; 2 tbsps (30 ml) vegetable oil; 1 1/2 pounds (750 g) boneless skinless chicken breast cut into 1-inch (2 ½ -cm) cubes; 1 large onion, finely chopped; 1 can (400 ml) Thai Kitchen® Lite Coconut Milk, well stirred; 2 tsp (10 ml) Club House® Curry Powder; 2 tsps (10 ml) Chunky Garlic; 1 tsp (5 ml) Ginger; 1 to 2 Thai red chili pepper, finely chopped; 1 1/2 cups (375 ml) frozen peas, thawed; 3 cups (750 ml) cooked jasmine rice

10 m

Prep Time

15 m

Cook Time

10

Ingredients

Ingredients
Preparation
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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

KEY PRODUCTS

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.