Name: Thai Green Curry Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Dark soy sauce - 1 tablespoon; All-purpose flour - 1 tablespoon; Skinless, boneless chicken breast halves - cut into 1 inch cubes - 1 pound; Cooking oil - 2 tablespoons; Green curry paste - 2 tablespoons; Green onions with tops, chopped - 2; Garlic, peeled and chopped - 3 cloves; Fresh ginger, peeled and finely chopped - 1 teaspoon; Coconut milk - 2 cups; White sugar - 2 tablespoons; Fish sauce - 1 tablespoon; Dark soy sauce - 1 tablespoon; Cilantro leaves, for garnish - ½ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Thai Green Curry Chicken

1. Dark soy sauce - 1 tablespoon

2. All-purpose flour - 1 tablespoon

3. Skinless, boneless chicken breast halves - cut into 1 inch cubes - 1 pound

4. Cooking oil - 2 tablespoons

5. Green curry paste - 2 tablespoons

6. Green onions with tops, chopped - 2

7. Garlic, peeled and chopped - 3 cloves

8. Fresh ginger, peeled and finely chopped - 1 teaspoon

9. Coconut milk - 2 cups

10. White sugar - 2 tablespoons

11. Fish sauce - 1 tablespoon

12. Dark soy sauce - 1 tablespoon

13. Cilantro leaves, for garnish - ½ cup

How to cook deliciously - Thai Green Curry Chicken

1. Stage

Pour 1 tablespoon soy sauce into a shallow dish. Place 1 tablespoon flour into a separate shallow dish. Toss chicken pieces in soy sauce, then in flour, coating pieces evenly.

2. Stage

Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until browned, about 5 minutes. Transfer chicken to a plate; set aside.

3. Stage

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