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Chicken Curry with Ginger

Serve this delicious chicken curry with A Taste of Thai Jasmine Rice for a quick and complete Thai dish.
25 minutes
Serves 4
1 1/2 lbs chicken breasts (boneless, skinless)
2 tablespoons lime juice
2 tablespoons Fish Sauce or salt to taste
1 tablespoon brown sugar
1 tablespoon Red Curry Paste
1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
1 red onion, sliced
1 red bell pepper, cored and sliced
1/4 cup chopped cilantro or basil
2 tablespoons peeled, thinly sliced ginger
Step 1
Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside.
Step 2
In a small bowl, mix lime juice, Fish Sauce and brown sugar. Set aside.
Step 3
In skillet over medium high heat, add Red Curry Paste with 1/2 can of the Coconut Milk. Stir frequently, until curry paste is dissolved and mixture is bubbling.
Step 4
Add remaining coconut milk, onions and bell pepper. Bring to a boil, then simmer for 2 minutes.
Step 5
Add the lime juice mixture and sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.
Step 6
Add the cilantro and ginger. Stir and cook 1-2 minutes more or until the chicken is cooked.
Step 7
Serve over rice.