Ginger-Chicken Curry

• 1 1/2 lb. boneless, skinless chicken breasts
• 1 tbsp. soy sauce
• 3 tbsp. canola oil
• 1 small red onion
• 1 small red bell pepper
• 1/2 lb. green beans
• 2 tbsp. grated fresh ginger
• 1 tbsp. minced fresh lemongrass
• 1 1/2 tsp. ground coriander and cumin
• 1/2 tsp. crushed red pepper
• 1 can coconut milk
• 3 tbsp. Asian fish sauce (nam pla or nuoc nam)
• 1 tbsp. sugar
• 1 c. coarsely chopped fresh basil
• Hot cooked jasmine or basmati rice
• Lime wedges

1. Cut the chicken breasts in half lengthwise.
2. Cut crosswise into thin slices.
3. In a bowl, toss chicken with soy sauce and let stand 5 minutes.
4. In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat.
5. Add half of the chicken and cook, stirring constantly, just until opaque, about 1 minute.
6. Remove chicken to a bowl.
7. Repeat with remaining chicken.
8. Add 1 tablespoon oil to skillet and reduce heat to medium-high.
9. Add onion and cook, stirring, 2 minutes.
10. Stir in bell pepper and green beans.
11. Reduce heat to medium-low, cover, and cook, about 4 minutes, stirring occasionally.
12. Add vegetables to chicken.
13. Add the remaining 1 tablespoon oil to the skillet.
14. Increase heat to medium and add the ginger, lemongrass, coriander, cumin, and crushed red pepper.
15. Cook, stirring constantly, for 1 minute.
16. Add the coconut milk, fish sauce, and sugar.
17. Bring to a boil; simmer 1 minute.
18. Stir in the chicken and vegetables; simmer for about 3 minutes.
19. Remove skillet from the heat and stir in the basil.
20. Serve over rice with lime wedges.

chicken breasts, soy sauce, canola oil, red onion, red bell pepper, green beans, ginger, fresh lemongrass, ground coriander, red pepper, coconut milk, fish sauce, sugar, fresh basil, jasmine, wedges

Taken from www.delish.com/recipefinder/ginger-chicken-curry-4413 (may not work)