Ingredients
- 2 tablespoon vegetable oil
- 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch cubes
- 1 large onion, finely chopped
- 1 can lite coconut milk, shaken
- 2 teaspoons yellow curry powder
- 2 teaspoons Gourmet Garden™ Minced Garlic Stir-In Paste
- 1 teaspoon Gourmet Garden™ Ginger Stir-In Paste
- 2 to 3 Thai bird chilis, finely chopped
- 1 1/2 cups frozen peas, thawed
- 3 cups 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 bird chilis 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.
