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 allrecipes.com)
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.
