Thai green curry chicken

A delicious thai green curry can be made with shrimps or chicken. The main ingredient used to thicken  curry broth is coconut milk. Tastes best when served with plain boiled rice.


  1. Boneless chicken breast – cut into 1 inch cubes 1/2kg
  2. Dark soy sauce 1tbsp
  3. All-purpose flour 1tbsp
  4. Cooking oil 2tbsp
  5. Green curry paste 2tbsp
  6. Green onions with tops, chopped 2
  7. Garlic, peeled and chopped 3 cloves
  8. Fresh ginger, peeled and finely chopped 1 teaspoon
  9. Coconut milk 2 cups
  10. Fish sauce 1tbsp
  11. Light soy sauce 1tbsp
  12. White sugar 2tbsp
  13. Cilantro leaves, for garnish 1/2 cup


  • Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly.
  • Heat the oil in a pan over medium high heat.
  • Put chicken in the pan.
  • Cook and stir chicken until browned,for 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 pan, 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 15 minutes until the chicken is tender.
  • Serve garnished with cilantro leaves.

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