Photo: Brian Kennedy; Styling: Claire Spollen
Hands-on Time
25 Mins
Total Time
25 Mins
Serves 4 (serving size: 1 1/2 cups curry and 1/2 cup rice)

This saucy rice bowl is the stir-fried version of comfort food--ginger and chiles bring the warmth, and coconut milk adds satisfying richness.

How to Make It

Step 1

Combine cornstarch, 1/2 teaspoon salt, pepper, and chicken in a medium bowl; toss to coat.

Step 2

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Just ok

November 06, 2015
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.

Lacked flavor

August 08, 2015
This lacked the depth of other curry recipes I've made from cl.

Great dish

April 04, 2015
Very easy and delicious, what else can you ask for. I used left over rotisserie chicken.

Quick Chicken Curry

March 12, 2015
It was delicious but the whole time I was eating it, I kept thinking 'this would be better with shrimp'!  Next time I will definitely make it with Shrimp!