Serves 4 (serving size: 1 1/2 cups curry and 1/2 cup rice)
Photo: Brian Kennedy; Styling: Claire Spollen
1 tablespoon cornstarch
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 pound skinless, boneless chicken breast halves, cut into 1/4-inch-thick slices
5 teaspoons canola oil, divided
2 teaspoons grated 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 brown rice
1 hot red chile (such as jalapeño or Fresno), stemmed, seeded, and thinly sliced lengthwise
1/4 cup fresh cilantro leaves
How to Make It
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 pan; swirl to coat. Add onion; stir-fry 3 minutes. Add snow peas and 1/4 cup water; stir-fry 1 minute or until water evaporates. Stir in milk 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 curry over rice; top evenly with chile and cilantro.
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As another poster said, I've had better Curry dishes from CL. Glad I had the minced jalapeno ready because it really lacked spice. My teenager said she couldn't even taste the curry. We had this over jasmine rice. Probably won't make again.