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Ginger-Chicken Curry

Category: Poultry & Eggs
Servings: 6
Prep + Cooking Time: 28 Minutes

Ingredients: (Conversion Chart)

  • 1 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
  • pound green beans, trimmed and halved
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon minced fresh lemongrass
  • 1 teaspoons ground coriander
  • 1 teaspoons cumin
  • 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


  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:

356 calories (26g protein, 10g carbohydrate, 24g fat) per serving

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