Curry in a Hurry

I can’t remember where I got this recipe, either from Our Best Bites or Mel’s Kitchen Cafe.  Wherever it came from it is now mine!  We love this stuff!

1 tsp salt

1 TBLS grated ginger

2 cloves garlic, minced

2 tsp curry powder

½ tsp ground coriander

¼ tsp cumin

1 pound boneless chicken breasts or thighs, cut into pieces

1 can lite coconut milk

½ TBLS light brown sugar

½ TBLS fish sauce

¼ tsp salt

¼ tsp pepper

1 TBLS corn starch

Lots of fresh veggies, steamed until tender crisp…carrots, peas, broccoli, zucchini,

Hot cooked rice or quinoa

In large skillet, heat oil over med. Heat.  Add ginger and garlic, stirring constantly about 30 seconds.  Add in all the spices as once, cook for another 30 seconds.  Add chicken and cook until browned, 2-3 minutes.  Stir in the coconut milk, brown sugar, fish sauce, salt and pepper.  Cook until chicken is cooked through.  Thicken with cornstarch dissolved in cold water.  Steam a variety of veggies to serve with the curry and rice.