Thai Green Curry Chicken
(3 reviews)
Prep time:
30 min
30 min
Cook time:
40 min
40 min
Servings:
2
2
How could something so fast, easy and simple taste so great. The bouquet of flavors is amazing.
Ingredients
1 pound boneless chicken breast (skinless) cut into 1 inch cubes
1 tbsp dark soy sauce
2 tbsp all-purpose flour
2 tbsp cooking oil
2-3 tbsp green thai curry paste
2 green onions chopped included green tops
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely grated or chopped
1 fresh ginger, peeled and finely grated or chopped
1 14 oz can coconut milk
1 tbsp fish sauce
1 tbsp dark soy sauce
1 tbsp white sugar
½ cup cilantro leaves
Instructions
Hint: Take the time and have all ingredients prepared and ready before cooking.
- Place chicken in a bowl and mix well with dark soy sauce
- In a clear plastic bag add flour and chicken and toss well to be sure all chicken pieces are coated evenly in flour
- Heat the oil in a large skillet over medium heat.
- Place chicken in the skillet cook until browned – be sure the chicken does not stick to the bottom of the skillet too much. When chicken is browned remove from skillet and set aside.
- Using the same skillet heated to medium stir in curry paste and stir for 1 minute until fragrant
- Stir in green onions, garlic, and ginger; cook an additional 2 minutes.
- Return chicken to the skillet, stirring to coat with the curry mixture.
- Add coconut milk, fish sauce, 1 tbsp soy sauce, and sugar into the chicken/curry mixture.
- Simmer over medium heat for 20 minutes until the chicken is tender
- Serve with your favorite rice (I like Basmati) and garnished with cilantro leaves.
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