Quick Take-out Thai Chicken Curry

This was fantastic! Total new favorite, try it today : )

2 tsps ground ginger
2 tsps ground cumin
1 1/2 tsps curry powder
1/4 tsps salt
1/8 tsps ground red pepper
1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch cubes
2 tbsp vegetable oil
1 onion, coursely chopped
1 (14.5 oz) can diced tomatoes
1/2 cup coconut milk
2 tbsp mild curry paste
white rice
garnish: sliced green onions

In a medium bowl, combine ginger, cumin, curry powder, salt and red pepper. Add chicken, tossing to coat.

In a large skillet, heat oil over medium-high heat. Add chicken and onion; cook for 6 to 8 minutes or until onion is tender. Stir in tomatoes, until onion it tender. Stir in tomatoes, coconut milk, and curry paste; bring to a boil, reduce heat, and simmer for 20 minutes. Serve over rice. Garnish with sliced green onions, if desired. *Light coconut milk can be substituted for reular coconut milk, if desired.

I found the coconut milk in the asian food section. The curry paste was a little pricey for a tiny jar but it looks like it will last awhile. Also, I could not find ground red pepper, just crushed. So I ground a little myself.