Chicken Curry with Ginger

25 minutes
Serves 4
25 minutes
Serves 4
Serve this delicious chicken curry with A Taste of Thai Jasmine Rice for a quick and complete Thai dish.


  • 1 1/2 lbs chicken breasts (boneless, skinless)
  • 2 tablespoons lime juice
  • 2 tablespoons Fish Sauce or salt to taste
  • 1 tablespoon brown sugar
  • 1 tablespoon Red Curry Paste*
  • 1-13.5 oz can Coconut Milk or Lite Coconut Milk
  • 1 red onion, sliced
  • 1 red bell pepper, cored and sliced
  • 1/4 cup chopped cilantro or basil
  • 2 tablespoons peeled, thinly sliced ginger
  • *also tastes great with A Taste of Thai Panang Curry Paste, Yellow Curry Paste or Green Curry Paste


  1. Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside.
  2. In a small bowl, mix lime juice, Fish Sauce and brown sugar. Set aside.
  3. In skillet over medium high heat, add Red Curry Paste with 1/2 can of the Coconut Milk. Stir frequently, until curry paste is dissolved and mixture is bubbling.
  4. Add remaining coconut milk, onions and bell pepper. Bring to a boil, then simmer for 2 minutes.
  5. Add the lime juice mixture and sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.
  6. Add the cilantro and ginger. Stir and cook 1-2 minutes more or until the chicken is cooked.
  7. Serve over Jasmine Rice.

In This Recipe

With less fat and calories than our regular Coconut Milk, our Lite Coconut Milk has the same flavor quality, and can be substituted into any recipe.
This mild, sweet curry paste gives great flavor to vegetarian curries and stir-frys. Panang Curry Paste’s light spice is perfect for beginners.
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.

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