Make Green Curry Chicken (and An Ode to Recipes)

3 Feb

I’m a big fan of the “Let’s see what we can make with what we have in the kitchen” game.  It’s a great way to use things that have been hanging around your cupboard forever and it definitely saves money.  But yesterday I was reminded of the joys of actually reading and following a recipe.  I had a bunch of vegetables, some green curry paste, coconut milk and chicken breasts on hand and was planning on doing some sauteing and simmering and just seeing what happened.  But then on a whim I decided to look up a recipe for green curry chicken online and decided to follow the first one that popped up from All Recipes.  Admittedly, I added a bunch of vegetables not in the recipe, but I found the best way to prepare chicken in a stir fry or curry– coat it in soy sauce and then coat it lightly in flour before adding it to a hot pan.  It makes for a nice crispy coating that’s not too thick or overbearing.  Below is the recipe I used with the modifications I made.

Thai Green Curry Chicken

  • 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
  • 1/4 c chopped onion
  • 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
  • 1/4 cup red pepper
  • 1/4 cup chopped carrots
  • 1/4 cup sliced red potatoes
  • 14 cup sliced celery
  • 1/4 cup chopped zucchini
  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.  Add all chopped vegetables. 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.

For more recipes like this one, check out the Domesticity page.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: