Here it is – my special Thai Green Curry recipe – SO MANY of you have been waiting for it & I know you’ll make me proud by trying it out soon with chicken, prawns or tofu and some freshly steamed jasmine rice.. I’ve had my dinner already but man, I’m SO hungry just typing this!

Ingredients:

1/2 kg or about 1lb skinless, boneless chicken – cut into 1 inch cubes
1 tbsp dark low-sodium soy sauce
1 tbsp all-purpose flour
2 tbsp cooking oil
2 tbsp green curry paste (avlbl in any Asian mkt)
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1″ fresh ginger, peeled and finely chopped
2 cups thick coconut milk
1 tbsp fish/oyester sauce
1 tbsp dark soy sauce
2 tbsp white sugar
1/2 cup cilantro, lemon or basil leaves, for garnish

Cooking Instructions:

1. Heat the oil in a large skillet over medium high heat.
2. Toss chicken first in 1 tbsp dark soy sauce, then in the flour, coating pieces evenly.  Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken & drain on some paper towels.
3. Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant.
4. Stir in the green onions, garlic, and ginger – cook an additional 2 mins.
5. Return chicken to the skillet, stirring to coat with the curry mixture.
6. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture.
7. Allow to simmer over medium heat for 20 minutes until the chicken is tender.
8. Serve garnished with cilantro/lime/basil leaves & fresh steamed jasmine rice.