Thai Green Curry Chicken

This recipe is adapted from allrecipes

1 pound skinless, boneless chicken breast halves cut into 1 inch cubes

1 tbsp dark soy sauce

1 tbsp flour

2 tbsp canola oil

2 tbsp green curry paste

2 green onions with tops, chopped

3 cloves garlic, peeled & chopped

1 tsp fresh ginger, peeled & finely chopped

2 cups coconut milk (1 can is sufficient)

1 tbsp fish sauce

1 tbsp dark soy sauce

2 tbsp white sugar

1/2 cup cilantro leaves, for garnish

Toss chicken first in 1 tbsp 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.  Add curry paste, green onions, garlic, and ginger.  Cook while stirring 1-2 minutes.  Return chicken to the skillet, stirring to coat with the curry mixture.  Stir the coconut milk, fish sauce, 1 tbsp soy sauce, & sugar into the chicken-curry mixture.  (I like to add 2 cups chopped vegetables at this point).   Allow to simmer over medium heat for 20 minutes until the chicken is tender.  Serve over hot rice, garnish with cilantro leaves.

This recipe freezes well.  Microwave to reheat.