Yellow Curry Chicken

Name: Yellow Curry Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 2 tablespoon vegetable oil; 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch cubes; 1 large onion, finely chopped; 1 can Thai Kitchen® Gluten Free Lite Coconut Milk, shaken; 2 teaspoons yellow curry powder; 2 teaspoons Gourmet Garden™ Minced Garlic Stir-In Paste; 1 teaspoon Gourmet Garden™ Ginger Stir-In Paste; 2 to 3 Thai bird chilis, finely chopped; 1 1/2 cups frozen peas, thawed; 3 cups cooked jasmine rice

By: McCormick Kitchens

Made With:

Recipe Info

Prep Time:

10m
Cook Time:

15m
Ingredients:

10
Servings:

6
User Rating:

Ingredients

2 tablespoon vegetable oil
1 1/2 pounds boneless skinless chicken breast, cut into 1-inch cubes
1 large onion, finely chopped
1 can Thai Kitchen® Gluten Free Lite Coconut Milk, shaken
2 teaspoons yellow curry powder
2 teaspoons Gourmet Garden™ Minced Garlic Stir-In Paste
1 teaspoon Gourmet Garden™ Ginger Stir-In Paste
2 to 3 Thai bird chilis, finely chopped
1 1/2 cups frozen peas, thawed
3 cups cooked jasmine rice

Nutrition Information

(per serving)

Key products

Gourmet Garden™ Minced Garlic Stir-In Paste, 4 oz

Gourmet Garden™ Ginger Stir-In Paste, 4 oz

Thai Kitchen® Gluten Free Lite Coconut Milk

$4.69

Unit price: per

Instructions

Heat vegetable oil in large skillet on high heat about 2 minutes, or until very hot. Stir in chicken; cook 3 minutes, stirring often, or just until browned.
Add onion; cook 5 minutes or until softened. Reduce heat to medium.
Meanwhile, mix coconut milk, curry powder, Garlic Paste, Ginger Paste and Thai bird chilis in medium bowl with wire whisk, stirring until well blended and smooth.
Add peas and coconut milk mixture to skillet. Cook and stir 5 minutes, or until warm and bubbly. Serve immediately over jasmine rice.

Yellow Curry Chicken

Recipe Info