1poundboneless skinless chicken breasts or thighs, cut into bite-sized pieces
1 (13.6-ounce)canlite coconut milk
½tablespoonlight brown sugar
¼ - ½cupchopped cilantro
Hot, cooked rice or quinoa for serving
In a large, 12-inch nonstick skillet, heat the oil over medium heat until hot. Add the ginger and garlic and cook, stirring constantly, for about 30 seconds, until it starts to smell fragrant.
Sprinkle in the curry powder, coriander and cumin. Cook for another 30 seconds, stirring to prevent burning.
Add the chicken and cook until lightly browned, 2-3 minutes (it doesn't need to be cooked all the way through quite yet).
Stir in the coconut milk, brown sugar, fish sauce, salt and pepper. Bring the mixture to a simmer. Cook for 4-5 minutes until the chicken is cooked through.
If you would like the sauce a bit thicker, whisk together the cornstarch with 2 tablespoons cold water in a small bowl. Once combined, stir the mixture into the simmering curry. Simmer, stirring constantly, for a minute or so until the sauce thickens a bit.
Stir in the cilantro. Season with additional salt and pepper to taste, if needed. Serve the curry over hot, cooked rice, quinoa or whatever else you might like (or it can be served on its own).
Ginger: fresh ginger is really fantastic in this recipe - if you've never used it or don't know this great tip: buy a knob of ginger, cut it into 1-inch pieces (no need to peel), and freeze it. When you need it in a recipe, take a chunk out of the freezer and grate it on a rasp grater or the small holes of a box grater. Super easy!Curry: curry powders vary greatly in flavor and spiciness so make sure you use a curry powder you like. My very favorite curry powder is the Sweet Curry Powder from Penzey's. I use it almost exclusively whenever curry powder is called for. You can also substitute curry paste for the powder but start with less (about 1 teaspoon) and add more if you need it.