Ginger Chicken Curry | Gourmet Garden Recipe

Ingredients

• 2 tbsps (30 ml) vegetable oil
• 1 1/2 pounds (750 g) boneless skinless chicken breast cut into 1-inch (2 ½ -cm) cubes
• 1 large onion, finely chopped
• 1 can (400 ml) Thai Kitchen® Lite Coconut Milk, well stirred
• 2 tsp (10 ml) Club House® Curry Powder
• 2 tsps (10 ml) Chunky Garlic
• 1 tsp (5 ml) Ginger
• 1 to 2 Thai red chili pepper, finely chopped
• 1 1/2 cups (375 ml) frozen peas, thawed
• 3 cups (750 ml) cooked jasmine rice