I've added all my tweaks to the recipe below. I think the one thing that was key was the addition of something a tad sweet (in this case I used a Korean sweet and spicy sauce that I had). Asian sweet chili sauce would work too!
Quick Curry Chicken, Cooking Light
• 1 Tbsp. cornstarch
• ¾ tsp kosher salt, divided
• ½ tsp freshly ground black pepper
• 1 lb. boneless chicken breasts, cut into ¼ inch thick slices
• 5 tsp. canola oil, divided (I used a mix of canola and sesame, and didn’t measure but less is more)
• 2 tsp. grated, peeled fresh ginger
• 2 garlic cloves, minced
• ¾ cup vertically sliced yellow onion
• 1 ½ cups snow peas (I used sugar snap)
• ¼ water (I did not add)
• 1 cup light coconut milk
• 1 Tbsp. red curry paste
• 1 tsp. Korean hot & spicy sauce (my addition)
• 1 ½ Tbsp. fresh lime juice
• 1 hot red chile, stemmed, seeded and thinly sliced lengthwise (I chopped fine)
• ¼ cup fresh cilantro leaves
• Rice to serve with
1) Combine cornstarch, ½ tsp salt, pepper, and chicken in a medium bowl; toss to coat.
2) Heat large cast-iron skillet or wok (I used caste iron) over high heat. Add 1 Tbsp. 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 oil to pan; swirl to coat. Add onion; stir-fry 3 minutes. Add snow peas and ¼ cup water (I did not add); 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 ¼ tsp. salt. Serve curry over rice; top evenly with chile and cilantro (I threw these last two items into the skillet at the end of cooking
Quick Curry Chicken, Cooking Light
• 1 Tbsp. cornstarch
• ¾ tsp kosher salt, divided
• ½ tsp freshly ground black pepper
• 1 lb. boneless chicken breasts, cut into ¼ inch thick slices
• 5 tsp. canola oil, divided (I used a mix of canola and sesame, and didn’t measure but less is more)
• 2 tsp. grated, peeled fresh ginger
• 2 garlic cloves, minced
• ¾ cup vertically sliced yellow onion
• 1 ½ cups snow peas (I used sugar snap)
• ¼ water (I did not add)
• 1 cup light coconut milk
• 1 Tbsp. red curry paste
• 1 tsp. Korean hot & spicy sauce (my addition)
• 1 ½ Tbsp. fresh lime juice
• 1 hot red chile, stemmed, seeded and thinly sliced lengthwise (I chopped fine)
• ¼ cup fresh cilantro leaves
• Rice to serve with
1) Combine cornstarch, ½ tsp salt, pepper, and chicken in a medium bowl; toss to coat.
2) Heat large cast-iron skillet or wok (I used caste iron) over high heat. Add 1 Tbsp. 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 oil to pan; swirl to coat. Add onion; stir-fry 3 minutes. Add snow peas and ¼ cup water (I did not add); 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 ¼ tsp. salt. Serve curry over rice; top evenly with chile and cilantro (I threw these last two items into the skillet at the end of cooking