Thai Green Curry Chicken
(3 reviews)
Prep time:
30 min
Cook time:
40 min

How could something so fast, easy and simple taste so great.  The bouquet of flavors is amazing.

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

Hint:  Take the time and have all ingredients prepared and ready before cooking.

  1. Place chicken in a bowl and mix well with dark soy sauce
  2. In a clear plastic bag add flour and chicken and toss well to be sure all chicken pieces are coated evenly in flour
  3. Heat the oil in a large skillet over medium heat.
  4. 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.
  5. Using the same skillet heated to medium stir in curry paste and stir for 1 minute until fragrant
  6. Stir in green onions, garlic, and ginger; cook an additional 2 minutes.
  7. Return chicken to the skillet, stirring to coat with the curry mixture.
  8. Add coconut milk, fish sauce, 1 tbsp soy sauce, and sugar into the chicken/curry mixture.
  9. Simmer over medium heat for 20 minutes until the chicken is tender
  10. Serve with your favorite rice (I like Basmati) and garnished with cilantro leaves.
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