Quick Chicken Curry

By Jac_M

This saucy rice bowl is the stir-fried version of comfort food--ginger and chiles bring the warmth, and coconut milk adds satisfying richness.

Ingredients

• 1 tablespoon cornstarch
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 pound skinless, boneless chicken breast halves, cut into 1/4-inch-thick slices
• 5 teaspoons canola oil, divided
• 2 teaspoons grated peeled fresh ginger
• 2 garlic cloves, minced
• 3/4 cup vertically sliced yellow onion
• 1 1/2 cups snow peas, trimmed
• 1/4 cup water
• 1 cup light coconut milk
• 1 tablespoon red curry paste
• 1 1/2 tablespoons fresh lime juice
• 2 cups cooked brown rice
• 1 hot red chile (such as jalapeño or Fresno), stemmed, seeded, and thinly sliced lengthwise
• 1/4 cup fresh cilantro leaves

Details

Preparation time 25mins
Adapted from myrecipes.com

Preparation

Step 1

1. Combine cornstarch, 1/2 teaspoon salt, pepper, and chicken in a medium bowl; toss to coat.

2. Heat a large cast-iron skillet or wok over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 3 minutes or until browned, stirring after 2 minutes. Add ginger and garlic; stir-fry 30 seconds. Place mixture on a plate; keep warm. Add remaining 2 teaspoons oil to pan; swirl to coat. Add onion; stir-fry 3 minutes. Add snow peas and 1/4 cup water; stir-fry 1 minute or until water evaporates. Stir in milk and curry paste. Return chicken to pan; cook 2 minutes or until sauce thickens slightly. Remove from heat; stir in juice and remaining 1/4 teaspoon salt. Serve curry over rice; top evenly with chile and cilantro.