Recipe of Thai Green Mango Salad With Dried Shrimp

Thai Green Curry Chicken

The wonton cups can be made a day ahead, stored in an airtight container.

Recipe Summary Thai Green Curry Chicken

In this quick and easy recipe that never fails, the chicken stays moist and tender. Serve over jasmine rice for a satisfying meal.

Ingredients | Thai Green Mango Salad With Dried Shrimp

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

½ cup cilantro leaves, for garnish

Directions

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.

Info | Thai Green Mango Salad With Dried Shrimp

prep: 20 mins cook: 40 mins total: 1 hr Servings: 4 Yield: 4 servings

TAG : Thai Green Curry Chicken

World Cuisine Recipes, Asian, Thai,