Thai Green Curry Chicken

I bought some green curry paste for another recipe I made a couple weeks ago--it wasn't good, so I didn't post it on the blog--and so I was left with an ingredient I don't use that often. Thankfully, there is Allrecipes.com which is a great resource for finding a ton of recipes that can be searched by a single ingredient. I ended up finding an excellent, authentic tasting curry recipe. I made two tweaks to it. One I increased the curry paste by an extra tablespoon and I reduced the fish sauce from one tablespoon to one teaspoon, both changes are in the recipe below.


Thai Green Curry Chicken
Serves 4

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
3 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 teaspoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
1/2 cup 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.

original recipe.