Ginger-Chicken Curry Recipe

Name: Ginger-Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 1/2 lb. boneless, skinless chicken breasts; 1 tbsp. soy sauce; 3 tbsp. canola oil; 1 small red onion; 1 small red bell pepper; 1/2 lb. green beans; 2 tbsp. grated fresh ginger; 1 tbsp. minced fresh lemongrass; 1 1/2 tsp. ground coriander and cumin; 1/2 tsp. crushed red pepper; 1 can coconut milk; 3 tbsp. Asian fish sauce (nam pla or nuoc nam); 1 tbsp. sugar; 1 c. coarsely chopped fresh basil; Hot cooked jasmine or basmati rice; Lime wedges

Servings: persons

1 1/2 lb. boneless, skinless chicken breasts
1 tbsp. soy sauce
3 tbsp. canola oil
1 small red onion
1 small red bell pepper
1/2 lb. green beans
2 tbsp. grated fresh ginger
1 tbsp. minced fresh lemongrass
1 1/2 tsp. ground coriander and cumin
1/2 tsp. crushed red pepper
1 can coconut milk
3 tbsp. Asian fish sauce (nam pla or nuoc nam)
1 tbsp. sugar
1 c. coarsely chopped fresh basil
Hot cooked jasmine or basmati rice
Lime wedges

1
Cut the chicken breasts in half lengthwise.
2
Cut crosswise into thin slices.
3
In a bowl, toss chicken with soy sauce and let stand 5 minutes.
4
In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat.
5
Add half of the chicken and cook, stirring constantly, just until opaque, about 1 minute.
6
Remove chicken to a bowl.
7
Repeat with remaining chicken.
8
Add 1 tablespoon oil to skillet and reduce heat to medium-high.
9
Add onion and cook, stirring, 2 minutes.
10
Stir in bell pepper and green beans.
11
Reduce heat to medium-low, cover, and cook, about 4 minutes, stirring occasionally.
12
Add vegetables to chicken.
13
Add the remaining 1 tablespoon oil to the skillet.
14
Increase heat to medium and add the ginger, lemongrass, coriander, cumin, and crushed red pepper.
15
Cook, stirring constantly, for 1 minute.
16
Add the coconut milk, fish sauce, and sugar.
17
Bring to a boil; simmer 1 minute.
18
Stir in the chicken and vegetables; simmer for about 3 minutes.
19
Remove skillet from the heat and stir in the basil.
20
Serve over rice with lime wedges.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 lb. boneless, skinless chicken breasts, 1 tbsp. soy sauce, 3 tbsp. canola oil, 1 small red onion, and more.

Yes, Ginger-Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger-Chicken Curry

How did you like this recipe?

Frequently Asked Questions