Ginger Chicken Curry

  • 10m

    prep time

  • 15m

    Cook Time

  • 11





  • 2 tablespoon vegetable oil
  • 1½ lb chicken breasts, boneless, skinless
  • 1 large onion, finely chopped
  • 1 can lite coconut milk
  • 2 teaspoon yellow curry powder
  • 1 teaspoon Gourmet Garden Chunky Garlic, Stir-In Paste
  • 1 teaspoon Gourmet Garden Ginger, Stir-In Paste
  • 1 teaspoon Gourmet Garden Chili Pepper, Stir-In Paste
  • 1½ cups frozen peas, thawed
  • 3 cups cooked jasmine rice

Nutrition information

Nutrition information coming soon.


  • Heat vegetable oil in a large skillet over high heat for 2 minutes until very hot. Add the chicken, cook for about 2 minutes, stirring often, or until just starting to brown.

  • Add the onion; cook for 5 minutes until onions are soft.

  • Meanwhile, shake the can of coconut milk to loosen the solids in the can, and pour the light coconut milk into a medium sized bowl. Add the curry powder and the Gourmet Garden Garlic Stir-In Paste, Gourmet Garden Ginger Stir-In Paste and Gourmet Garden Chili Pepper Stir-In Paste. Whisk vigorously to blend.

  • Lower the heat to medium, add the peas to the pan, then pour the sauce over top; cook for 5 minutes, stirring, or until warm and bubbly. Serve immediately over jasmine rice.