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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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 |
1/2 cup cilantro leaves, for garnish |
Directions:
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.
2. 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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