Didn't have fresh ginger so I used candied ginger instead. Needed more heat so I added a 1/2 TBLS Vindaloo Curry powder. Very tasty. But will add more onions next time.
Very tasty, and extremely easy and quick to prepare. I did use the dry sherry, and mine wasn't so "lowfat" - just used regular soy sauce, milk, etc. Also love garlic, so used five cloves instead of 3, and didn't have fresh ginger on hand (so used canned minced ginger). At first I was afraid I had too much onion; onion was med-large size - but it turned out balanced in the end. At step 4 I had to cook the onions and pepper in about 1 Tbsp of peanut oil to prevent scorching, and I cooked them a bit longer than 2 minutes - about 3/4 what I would consider "tender". And yes, once adding the cornstarch/water the sauce thickened up fairly quickly. I think next time I will try it with red curry paste (which is hotter in terms of the spice) instead of the yellow curry powder used this time around.