Quick Chicken Curry Recipe

Name: Quick Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cornstarch; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper; 1 pound skinless, boneless chicken breast halves, cut into 1/4-inch-thick slices; 5 teaspoons canola oil, divided; 2 teaspoons grated peeled fresh ginger; 2 garlic cloves, minced; 3/4 cup vertically sliced yellow onion; 1 1/2 cups snow peas, trimmed; 1/4 cup water; 1 cup light coconut milk; 1 tablespoon red curry paste; 1 1/2 tablespoons fresh lime juice; 2 cups cooked brown rice; 1 hot red chile (such as jalapeno or Fresno), stemmed, seeded, and thinly sliced lengthwise; 1/4 cup fresh cilantro leaves

Servings: persons

1 tablespoon cornstarch
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 pound skinless, boneless chicken breast halves, cut into 1/4-inch-thick slices
5 teaspoons canola oil, divided
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
3/4 cup vertically sliced yellow onion
1 1/2 cups snow peas, trimmed
1/4 cup water
1 cup light coconut milk
1 tablespoon red curry paste
1 1/2 tablespoons fresh lime juice
2 cups cooked brown rice
1 hot red chile (such as jalapeno or Fresno), stemmed, seeded, and thinly sliced lengthwise
1/4 cup fresh cilantro leaves

1
Combine cornstarch, 1/2 teaspoon salt, pepper, and chicken in a medium bowl; toss to coat.
2
Heat a large cast-iron skillet or wok over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 3 minutes or until browned, stirring after 2 minutes. Add ginger and garlic; stir-fry 30 seconds. Place mixture on a plate; keep warm. Add remaining 2 teaspoons oil to pan; swirl to coat. Add onion; stir-fry 3 minutes. Add snow peas and 1/4 cup water; stir-fry 1 minute or until water evaporates. Stir in milk and curry paste. Return chicken to pan; cook 2 minutes or until sauce thickens slightly. Remove from heat; stir in juice and remaining 1/4 teaspoon salt. Serve curry over rice; top evenly with chile and cilantro.
3
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4
.

800

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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 tablespoon cornstarch, 3/4 teaspoon kosher salt, divided, 1/2 teaspoon freshly ground black pepper, 1 pound skinless, boneless chicken breast halves, cut into 1/4-inch-thick slices, and more.

Yes, Quick 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.

That's it — enjoy your meal!

Quick Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions