Our first Recipe of the month is a Thai Green Chicken Curry.
One of our most popular dishes in Thai Botanico, we serve this dish as a medium hot strength creamy curry made with coconut milk, crunchy flash fried runner beans, tomato & bamboo.
If your looking to make a tasty yet easy version at home here´s how………
1 1b Skinless boneless chicken breasts (cut into 1 inch cubes)
2 tbsp dark soy sauce
1 tbsp all-purpose flour
2 tbsps cooking oil
2 tbsps green curry paste
2 green onions (with tops chopped)
3 cloves of garlic (peeled & chopped)
1 tbs peeled fresh ginger ( finely chopped)
2 cups coconut milk
2 tbsps white sugar
Cilantro leaves (garnish)
Toss the chicken first in 1 tbsp dark soy sauce, then the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place the chicken in the skillet, cook and stir chicken until browned (about 5 minutes). Remove Chicken.
Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger, cook for an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce and sugar into the chicken-curry mixture. Allow to simmer over a medium heat for 20 minutes until the chicken is tender. Serve garnished with Cilantro leaves and white rice.