A delectable coconut green curry chicken dish that balances the rich flavors of curry with tender chicken, all simmered to perfection in creamy coconut milk.
Ingredients
1 pound chicken pieces
2 tablespoons soy sauce
1 tablespoon flour
as needed for frying oil
2 tablespoons curry paste
2 stalks green onions
2 cloves garlic
1 tablespoon ginger
1 can coconut milk
1 teaspoon sugar
1 teaspoon fish sauce
for garnish cilantro
Method
Start by mixing a tablespoon of soy sauce in a shallow bowl. In a separate bowl, place another tablespoon of flour. First, dip the chicken pieces in the soy sauce, then roll them in the flour to achieve a nice coating.
In a large skillet, heat a good amount of oil over medium-high heat. Add the flour-coated chicken pieces and cook them until they turn a lovely golden brown, which should take about five minutes. Once they are browned, remove them from the skillet and set aside on a plate.
Reduce the heat to medium and add the curry paste to the skillet. Sauté the paste for about a minute to release its aroma. Then, mix in the chopped green onions, minced garlic, and grated ginger. Cook this blend for an additional two minutes to let the flavors combine.
Place the browned chicken back into the skillet, making sure it's coated well with the aromatic curry paste. Then, pour in the rich coconut milk, followed by a sprinkle of sugar, a splash of fish sauce, and another tablespoon of soy sauce. Let the mixture simmer over medium heat for approximately 20 minutes, or until the chicken is tender and fully cooked. Before serving, garnish with fresh cilantro leaves for an extra burst of flavor and a pop of color.
