International Recipes

Thai Green Curry Chicken

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  • 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 granulated sugar
  • 1/2 cup cilantro leaves, for garnish


  1. Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly.
  2. Heat the oil in a large skillet over medium high heat.
  3. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes.
  4. Remove chicken.
  5. 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.
  6. Return chicken to the skillet, stirring to coat with the curry mixture.
  7. 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.
  8. Serve garnished with cilantro leaves.

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