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This Thai green curry recipe is quick, easy, and delicious, with moist chicken and tender rice for a satisfying meal.
Ingredients
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 green onions with tops, chopped
2 tablespoons green curry paste
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
½ cup cilantro leaves, for garnish
Directions
- 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.
- Step 4
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.