This Thai green curry recipe never fails to please! It is quick and easy to make and the chicken stays moist and tender. Serve over jasmine rice for a satisfying meal.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
472 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
2 tablespoons white sugar
1 tablespoon all-purpose flour
2 cups coconut milk
1 tablespoon dark soy sauce
3 cloves garlic, peeled and chopped
2 tablespoons cooking oil
1 tablespoon fish sauce
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
2 tablespoons green curry paste
2 green onions with tops, chopped
1 teaspoon fresh ginger, peeled and finely chopped
