Ginger-chicken Curry

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 1/2 lbs boneless skinless chicken breasts
• 1 tablespoon soy sauce
• 3 tablespoons canola oil
• 1 small red onion, thinly sliced
• 1/2 lb green beans
• 2 tablespoons grated fresh ginger
• 1 tablespoon minced fresh lemongrass
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons cumin
• 1/2 teaspoon crushed red pepper flakes
• 1 (14 ounce) can coconut milk
• 3 tablespoons asian fish sauce (nam pia or nuoc nam)
• 1 tablespoon sugar
• 1 cup firmly packed fresh basil, coarsely chopped

Recipe

• 1 cut the chicken breasts in half lengthwise. cut crosswise into thin slices. in a bowl, toss chicken with soy sauce and let stand 5 minutes.
• 2 in a 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat. add half of the chicken and cook, stirring constantly, just until opaque, about 1 minute. remove chicken to a bowl. repeat with remaining chicken.
• 3 add 1 tablespoon oil to skillet and reduce heat to medium-high. add onion and cook, stirring, 2 minutes. stir in bell pepper and green beans. reduce heat to medium-low, cover and cook about 4 minutes, stirring occasionally. add vegetables to chicken.
• 4 add the remaining 1 tablespoon oil to the skillet. increase heat to medium and add the ginger, lemongrass, coriander, cumin, and crushed red pepper. cook, stirring constantly, for 1 minute.
• 5 add the coconut milk, fish sauce, and sugar. bring to a boil; simmer 1 minute. stir in the chicken and vegetables; simmer for about 3 minutes. remove skillet from the heat and stir in the basil.
• 6 serve over jasmine or basmati rice with lime wedges.