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Ingredients

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

Nutrition Info

472.4 calories carbohydrate: 14.6 g cholesterol: 57.1 mg fat: 40.9 g fiber: 1.8 g protein: 27.1 g saturatedFat: 24.3 g servingSize: - sodium: 934.7 mg sugar: 6.8 g transFat: : - unsaturatedFat: : -

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.

4 servings

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