Ginger-Chicken Curry

Ingredients: (Conversion Chart)

• 1½ pounds boneless, skinless chicken breasts, trimmed
• 1 tablespoon soy sauce
• 3 tablespoons oil
• 1 small red onion, halved and thinly sliced
• 1 small red bell pepper, thinly sliced
• ½ pound green beans, trimmed and halved
• 2 tablespoons grated fresh ginger
• 1 tablespoon minced fresh lemongrass
• 1½ teaspoons ground coriander
• 1½ teaspoons cumin
• ½ teaspoon crushed red pepper
• 1 can coconut milk
• 3 tablespoons Asian fish sauce
• 1 tablespoon sugar
• 1 cup packed fresh basil, coarsely chopped
• Hot cooked jasmine rice
• Lime wedges

Directions:

1. Cut chicken breasts in half lengthwise. Cut crosswise into thin slices. In a bowl, toss chicken with soy sauce and let stand 5 minutes.
2. In a nonstick skillet, heat 1 tablespoon of the oil over high heat. Add half of the chicken and cook, stirring constantly, just until opaque, about 1 minute. Remove chicken to a bowl. Repeat with remaining chicken.
3. Add 1 tablespoon oil to skillet and reduce heat to medium-high. Add onion and cook, stirring, about 2 minutes. Stir in bell pepper and green beans. Reduce heat to medium-low, cover and cook, about 4 minutes, stirring occasionally. Add vegetables to chicken.
4. Add remaining 1 tablespoon oil to skillet. Increase heat to medium and add ginger, lemongrass, coriander, cumin and crushed red pepper. Cook, stirring constantly, for 1 minute.
5. Add coconut milk, fish sauce and sugar. Bring to a boil, then simmer 1 minute. Stir in chicken and vegetables; simmer for about 3 minutes. Remove skillet from heat and stir in basil. Serve over rice with lime wedges.

Nutrition Info: