Ingredients
4
4 servings
- •1 tablespoon dark soy sauce
- •1 tablespoon all-purpose flour
- •1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
- •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
- •2 tablespoons white sugar
- •1 tablespoon fish sauce
- •1 tablespoon dark soy sauce
- •0.5 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.
Nutritional Facts
Per 4 servings
- Calories: 472
- Carbohydrate: 15g
- Fat: 41g
- Fiber: 2g
- Protein: 27g
- Sugar: 7g
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