Ingredients

• 1 tablespoon dark soy sauce
• 1 tablespoon all-purpose flour
• 1 pound skinless , boneless chicken breast halves - cut into 1 inch cubes
• 2 tablespoons cooking oil
• 2 tablespoons green curry paste
• 2 greens onions with tops , chopped
• 3 cloves garlic , peeled and chopped
• 1 teaspoon fresh ginger , peeled and finely chopped
• 2 cups coconut milk
• 2 tablespoons white sugar
• 1 tablespoon fish sauce
• 1 tablespoon dark soy sauce
• 0.5 cups cilantro leaves , for garnish

Instructions

1. 1 Pour 1 tablespoon soy sauce into a shallow dish. Place 1 tablespoon flour into a separate shallow dish. Toss chicken pieces in soy sauce, then in flour, coating pieces evenly.
2. 2 Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until browned, about 5 minutes. Transfer chicken to a plate; set aside.
3. 3 Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant. Add green onions, garlic, and ginger; cook an additional 2 minutes.
4. 4 Return chicken to the skillet, stirring to coat with curry paste. Stir in coconut milk, sugar, fish sauce, and remaining 1 tablespoon soy sauce; simmer over medium heat until chicken is tender and cooked through, about 20 minutes. Serve curry with cilantro leaves.

Nutrition per serving