Description
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
- ½ cup cilantro leaves, for garnish
Instructions
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 4