Thai Green Curry Chicken

In this quick and easy recipe that never fails, the chicken stays moist and tender. Serve over jasmine rice for a satisfying meal.

Ingredients

• 1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes


• 1 tablespoon dark soy sauce


• 1 tablespoon all-purpose flour


• 2 tablespoons cooking oil


• 2 tablespoons green curry paste


• 2 green onions with tops, chopped


• 3 cloves garlic, peeled and chopped


• 1 teaspoon fresh ginger, peeled and finely chopped


• 2 cups coconut milk


• 1 tablespoon fish sauce


• 1 tablespoon dark soy sauce


• 2 tablespoons white sugar


• 1/2 cup cilantro leaves, for garnish

Directions

1. Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.


2. Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.

Thai Green Curry Chicken