Thai Chicken Curry
"A green curry dish that even my kids will eat."
submitted by: Nicole Soderquist
serves: 8
Ingredients:
2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
2 tablespoons dark soy sauce
2 tablespoons cooking oil
1/4 cup green curry paste
4 green onions with tops, chopped
6 cloves garlic, peeled and chopped
2 teaspoons ginger
3 potatoes - cut into 1 inch cubes and blanched
4 carrots, sliced and blanched
2 cans coconut milk
2 tablespoons fish sauce
2 tablespoons dark soy sauce
2 tablespoons white sugar
Directions:
1. Toss chicken first in 2 tablespoon dark soy sauce. 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.
3. Return chicken to the skillet along with potatoes and carrots, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 2 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken, potatoes and carrots are tender.
4. Serve over rice.
