Ginger-Chicken Curry Recipe

Name: Ginger-Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs boneless skinless chicken breasts; 1 tablespoon soy sauce; 3 tablespoons canola oil; 1 small red onion, thinly sliced; 12 lb green beans; 2 tablespoons grated fresh ginger; 1 tablespoon minced fresh lemongrass; 1 ½ teaspoons ground coriander; 1 ½ teaspoons cumin; ½ teaspoon crushed red pepper flakes; 1 (14 ounce) can coconut milk; 3 tablespoons asian fish sauce (nam pia or nuoc nam); 1 tablespoon sugar; 1 cup firmly packed fresh basil, coarsely chopped

Servings: persons

1 12 lbs boneless skinless chicken breasts
1 tablespoon soy sauce
3 tablespoons canola oil
1 small red onion, thinly sliced
12 lb green beans
2 tablespoons grated fresh ginger
1 tablespoon minced fresh lemongrass
1 ½ teaspoons ground coriander
1 ½ teaspoons cumin
½ teaspoon crushed red pepper flakes
1 (14 ounce) can coconut milk
3 tablespoons asian fish sauce (nam pia or nuoc nam)
1 tablespoon sugar
1 cup firmly packed fresh basil, coarsely chopped

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 jasmine or basmati rice with lime wedges.

628

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 12 lbs boneless skinless chicken breasts, 1 tablespoon soy sauce, 3 tablespoons canola oil, 1 small red onion, thinly sliced, 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

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