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Ginger Chicken Curry

Name: Ginger Chicken Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Ingredients: 2 tablespoons (30 ml) vegetable oil; 1 1/2 pounds (750 g) boneless skinless chicken breast, cut into 1-inch (2 1/2-cm) cubes; 1 large onion, finely chopped; 1 can (400 ml) Thai Kitchen® Lite Coconut Milk, well stirred; 2 teaspoon (10 ml) Club House® Curry Powder; 2 teaspoons (10 ml) Gourmet Garden™ Chunky Garlic Stir-In Paste; 1 teaspoon (5 ml) ginger, finely chopped; 1 to 2 Thai red chili pepper, finely chopped; 1 1/2 cups (375 ml) frozen peas, thawed; 3 cups (750 ml) cooked jasmine rice

By: Club House Kitchens

Made With:

Recipe Info

Prep Time:

10m
Cook Time:

15m
User Rating:

Ingredients

2 tablespoons (30 ml) vegetable oil
1 1/2 pounds (750 g) boneless skinless chicken breast, cut into 1-inch (2 1/2-cm) cubes
1 large onion, finely chopped
1 can (400 ml) Thai Kitchen® Lite Coconut Milk, well stirred
2 teaspoon (10 ml) Club House® Curry Powder
2 teaspoons (10 ml) Gourmet Garden™ Chunky Garlic Stir-In Paste
1 teaspoon (5 ml) ginger, finely chopped
1 to 2 Thai red chili pepper, finely chopped
1 1/2 cups (375 ml) frozen peas, thawed
3 cups (750 ml) cooked jasmine rice

Nutrition Information

(per serving)

Key products

Gourmet Garden Chunky Garlic Paste is a gluten-free product that is ready to use and should be refrigerated.

A delicious meal featuring two bowls of creamy pasta topped with pan-seared salmon fillets seasoned with Mccormick Garlic And Herb Pepper Seasoning Ground 4.37 Oz alongside sliced bread and lemon water.

Gourmet Garden™ Minced Garlic Paste, 80g

A large white platter and a smaller side plate are filled with deviled eggs seasoned with Ch Curry Powder 110 G and garnished with fresh chives.

Club House® Curry Powder, 110g

Instructions

Heat vegetable oil in large skillet on high heat about 2 minutes, or until very hot. Stir in chicken; cook 3 minutes, stirring often, or just until browned.
Add onion; cook 5 minutes or until softened. Reduce heat to medium.
Meanwhile, mix coconut milk, curry powder, Garlic Paste, Ginger Paste and Thai chili in medium bowl with wire whisk, stirring until well blended and smooth.
Add peas and coconut milk mixture to skillet. Cook and stir 5 minutes, or until warm and bubbly. Serve immediately over jasmine rice.