Chicken Curry with Ginger


  • 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
  • 1 1/2 lbs chicken breasts (boneless, skinless)
  • 2 tablespoons lime juice
  • 2 tablespoons Fish Sauce or salt to taste

Serve this delicious chicken curry with A Taste of Thai Jasmine Rice for a quick and complete Thai dish.


  • 25 minutes


  • Serves 4


  1. Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside.
  2. In a small bowl, mix lime juice, Fish Sauce and brown sugar. Set aside.
  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.
  4. Add remaining coconut milk, onions and bell pepper. Bring to a boil, then simmer for 2 minutes.
  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.
  6. Add the cilantro and ginger. Stir and cook 1-2 minutes more or until the chicken is cooked.
  7. Serve over rice.

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