Saturday, July 25, 2015

thai green curry chicken

My husband requested thai green curry chicken for dinner this week so I hopped to it.  We went out for Thai food last week so I was excited to give it a try.  It was great!

thai green curry chicken (adapted from
3 skinless, boneless chicken breast halves, cut into 1-inch cubes
1 tablespoon soy sauce
1 tablespoon flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1/2 container fresh stir fry veggies from Trader Joe's (or chop your favorites)
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk (I used light)
1 tablespoon soy sauce
2 tablespoons white sugar (I used 1 tablespoon Splenda)
1/2 cup cilantro leaves

Toss chicken first in 1 tablespoon soy sauce then in flour, coating pieces evenly.  Heat oil in a large wok over medium high heat.  Place chicken in the wok, 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 2 minutes.  Return chicken to the skillet and add the vegetables stirring to cat with the curry mixture.  Stir the coconut milk, 1 tablespoon soy sauce and sugar into the mixture.  Allow to simmer for 20 minutes until the chicken is tender.  Serve with cilantro leaves or cook them in the mixture.

No comments:

Post a Comment