Ingredients Jump to Instructions ↓

  1. 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes 1 tablespoon dark soy sauce

  2. 1 tablespoon all-purpose flour

  3. 2 tablespoons cooking oil

  4. 2 tablespoons green curry paste

  5. 2 green onions with tops, chopped

  6. 3 cloves garlic, peeled and chopped

  7. 1 teaspoon fresh ginger, peeled and finely chopped

  8. 2 cups coconut milk

  9. 1 tablespoon fish sauce

  10. 1 tablespoon dark soy sauce

  11. 2 tablespoons white sugar

  12. 1/2 cup cilantro leaves, for garnish

Instructions Jump to Ingredients ↑

  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. 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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