So, I make this light chicken curry. Yes, it's very light. The kids love it. My sister's children they not fond with spicy food so I made this light curry for everyone to enjoy them.
1 tsp oil
1 tbsp ginger, grated
2 cloves garlic, finely minced
2 tsps curry powder
1/2 tsp ground coriander
1/4 tsp ground cumin
1 lb boneless chicken breasts, cut into bite-sized pieces
1/2 cup coconut milk
1/4 cup water
1/2 tbsp light brown sugar
1/2 tbsp fish sauce
1/4 tsp salt
1/4 tsp black pepper
1 tbsp corn starch (optional)
1/2 cup chopped cilantro
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
Stir in the coconut milk, water, 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,