Ginger-Chicken Curry
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 1⁄2 lbs boneless skinless chicken breasts
- 1 tablespoon soy sauce
- 3 tablespoons canola oil
- 1 small red onion, thinly sliced
- 1⁄2 lb green beans
- 2 tablespoons grated fresh ginger
- 1 tablespoon minced fresh lemongrass
- 1 1⁄2 teaspoons ground coriander
- 1 1⁄2 teaspoons cumin
- 1⁄2 teaspoon crushed red pepper flakes
- 1 (14 ounce) can coconut milk
- 3 tablespoons asian fish sauce (nam pia or nuoc nam)
- 1 tablespoon sugar
- 1 cup firmly packed fresh basil, coarsely chopped
directions
- Cut the chicken breasts in half lengthwise. Cut crosswise into thin slices. In a bowl, toss chicken with soy sauce and let stand 5 minutes.
- In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat. Add half of the chicken and cook, stirring constantly, just until opaque, about 1 minute. Remove chicken to a bowl. Repeat with remaining chicken.
- Add 1 tablespoon oil to skillet and reduce heat to medium-high. Add onion and cook, stirring, 2 minutes. Stir in bell pepper and green beans. Reduce heat to medium-low, cover and cook about 4 minutes, stirring occasionally. Add vegetables to chicken.
- Add the remaining 1 tablespoon oil to the skillet. Increase heat to medium and add the ginger, lemongrass, coriander, cumin, and crushed red pepper. Cook, stirring constantly, for 1 minute.
- Add the coconut milk, fish sauce, and sugar. Bring to a boil; simmer 1 minute. Stir in the chicken and vegetables; simmer for about 3 minutes. Remove skillet from the heat and stir in the basil.
- Serve over jasmine or basmati rice with lime wedges.
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RECIPE SUBMITTED BY
I am all about entertaining, good food, great people, lovely music to suit the moment, the whole enchilada. Reading recipes when I am at a loss as to what to do, makes me happy. Love to walk, swim for hours, slow dance, salsa, ski when I am out West, and cherish family and friends.