1 lb. skinless, boneless chicken breast halves - cut into 1 inch cubes
1 TBSP soy sauce
1 TBSP all-purpose flour
2 TBSP oil
2 TBSP (1 envelope) green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 tsp fresh ginger, peeled and finely chopped
2 cups (1 can) coconut milk
1 TBSP fish sauce
1 TBSP soy sauce
2 TBSP white sugar (OR 1 TBSP white sugar and 2 lemongrass stalks, cut in 3-inch pieces so they can be removed before serving)
1/2 cup cilantro leaves, for garnish
1. Toss chicken first in 1 TBSP soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet, sook 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. Stir the coconut milk, fish sauce, 1 TBSP soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.
- taken from allrecipes.com
