Thai Green Curry Chicken

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Medium60 Mins

455 g skinless, boneless chicken breast halves - cut into 1 inch cubes
15 ml dark soy sauce
8 g all-purpose flour
30 ml cooking oil
30 g green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
2 g fresh ginger, peeled and finely chopped
475 ml coconut milk
15 ml fish sauce
15 ml dark soy sauce
25 g white sugar
25 g cilantro leaves, for garnish

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.

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