Thai Green Curry Chicken

Name: Thai Green Curry Chicken
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Indian, Asian
Ingredients: 118 milliliters cilantro leaves, for garnish; 473 milliliters coconut milk; 2 Tbsps cooking oil; 1 Tbsp fish sauce; 1 Tbsp all-purpose flour; 1 teaspoon fresh ginger, peeled and finely chopped; 3 cloves garlic, peeled and chopped; 2 Tbsps green curry paste; 2 green onions with tops, chopped; 454 grams skinless, boneless chicken breast halves - cut into 1 inch cubes; 1 Tbsp dark soy sauce; 2 Tbsps white sugar

The recipe Thai Green Curry Chicken could satisfy your Indian craving in approximately 1 hour. This recipe makes 4 servings with 905 calories, 56g of protein, and 69g of fat each. This recipe covers 40% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. 1 person found this recipe to be flavorful and satisfying. It works well as a rather pricey main course. If you have garlic, curry paste, cooking oil, and a few other ingredients on hand, you can make it. To use up the cooking oil you could follow this main course with the Raw blueberry cheesecake with crumb topping as a dessert.

Instructions

Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly.

Ingredients you will need

Dark Soy Sauce

Whole Chicken

All Purpose Flour

Heat the oil in a large skillet over medium high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Remove chicken.

Ingredients you will need

Whole 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.

Ingredients you will need

Coconut Milk

Green Onions

Curry Paste

Fish Sauce

Soy Sauce

Whole Chicken

Garlic

Ginger

Curry Powder

Sugar

Equipment you will use

Frying Pan

Serve garnished with cilantro leaves.

Ingredients you will need

Fresh Cilantro

Equipment

Frying Pan

Ingredients

Servings:

118milliliters

cilantro leaves, for garnish 473milliliters

coconut milk 2Tbsps

cooking oil 1Tbsp

fish sauce 1Tbsp

all-purpose flour 1teaspoon

fresh ginger, peeled and finely chopped 3cloves

garlic, peeled and chopped 2Tbsps

green curry paste 2

green onions with tops, chopped 454grams

skinless, boneless chicken breast halves - cut into 1 inch cubes 1Tbsp

dark soy sauce 2Tbsps

white sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is De Morgenzon Reserve Chenin Blanc. It has 4.2 out of 5 stars and a bottle costs about 34 dollars.