Ginger-Chicken Curry


1.5   pound(s) boneless, skinless chicken breasts, trimmed 1   tablespoon(s) soy sauce 3   tablespoon(s) canola oil 1   small red onion, halved and thinly sliced 1   small red bell pepper, thinly sliced .5   pound(s) green beans, trimmed and halved 2   tablespoon(s) grated fresh ginger 1   tablespoon(s) minced fresh lemongrass 1.5   teaspoon(s) (each) ground coriander and cumin .5   teaspoon(s) crushed red pepper 1   can(s) (14-ounce) coconut milk 3   tablespoon(s) Asian fish sauce (nam pla or nuoc nam) 1   tablespoon(s) sugar 1   cup(s) (firmly packed) coarsely chopped fresh basil Hot cooked jasmine or basmati rice Lime wedges


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