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Chicken And Green Curry With Coconut Milk

I love Thai food. We often eat it when out dining or as a home delivery meal when none of us feel like cooking. Couple of years ago I tried making Asian food for the first time at home. So I tried chicken curry and tikka masala, and the results were great. But it's been awhile since I cooked something different until this month. I went grocery shopping and got everything needed to make a perfect chicken green curry with coconut milk just like the one from restaurants. 

I don't quite like the look of the chicken in some of the asian dishes as it stays white. I like to have a bit of color in it so this recipe was perfect for me because it requires adding soya sauce. I skipped using fish oil because I thought the combination between both soya and fish oil would be a bit intense.

Note* The soy sauce will change the color of the green curry to a light brown. It also affects the flavor a little. You can totally skip the soy sauce if you don't mind your chicken color being white. Enjoy!


1 h 4 servings 472 cals

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 


Prep 20 m Cook 40 m Ready In 1 h

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.
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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