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Green Chicken Curry
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| 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
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.
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.
Recipe uploaded with Shop'NCook for iPhone.
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