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.
Servings per recipe: 4
Calories per serving: 472
Preparation time: 20m
Total cooking time: 1h
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
- 1/2 cup cilantro leaves, for garnish
Directions:
- 1 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.
- 2 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.
Nutrion facts:
Total Fat | 40.9g | 63% |
Saturated Fat | 24.0g | |
Cholesterol | 57mg | 19% |
Sodium | 935mg | 37% |
Potassium | 475mg | 13% |
Total Carbohydrates | 14.6g | 5% |
Dietary Fiber | 1.8g | 7% |
Protein | 27.1g | 54% |
Sugars | 7g | |
Vitamin A | 526IU | |
Vitamin C | 5mg | |
Calcium | 47mg | |
Iron | 5mg | |
Thiamin | 0mg | |
Niacin | 8mg | |
Vitamin B6 | 0mg | |
Magnesium | 83mg | |
Folate | 33mcg |