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.

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 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.

Quick Chicken Curry

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