quick chicken curry

A great recipe from Cooking Light. I added red pepper and honey to taste.


1 tablespoon cornstarch

3/4 teaspoon Kosher salt, divided

1/2 teaspoon ground black pepper

1 pound skinless, boneless chicken breasts, cut into 1/4 inch thick slices

5 teaspoons canola oil, divided

2 teaspoons grated and 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 rice

1 hot red chile pepper, thinly sliced.

1/2 to 1 red pepper, chopped

honey to taste


  • Combine cornstarch, 1/2 teaspoon salt, pepper and chicken in a medium bowl. Toss to coat.
  • 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 the pan; swirl to coat. add onion, chile pepper and red pepper; stir-fry 3 minutes. add snow peas and 1/4 cup water; stir-fry 1 minute or until water evaporates. Stir in milk, honey 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 over rice.