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Dave & Stacey Ruwe
(616) 502-0880

Thai Green Curry Chicken

We tend to take advenures with our cooking and love to try different things. Curry is one of those things that we absolutely LOVE but had never cooked before. This was really easy to make and was not over the top curry (although Dave tried to make it that way - be sure to measure and read the recipe LOL!). This is from William Strauss' cook book - he is a local mortgage lender and an AMAZING cook!

1 pound skinless, boneless chicken breast halves cut into 1 inch cubes (we actually used chicken thighs)
1 TBS dark soy sauce (we use Tamari)
1 TBS all-purpose cooking flour (we used gluten free)
2 TBS cooking oil
2 TBS green curry paste (not the whole jar like Dave tried to do!)
2 green onions with tops chopped
3 cloves garlic, peeled and chopped (we used the squeeze bottle minced)
1 tsp gresh ginger, peeled and finely chopped (we used powdered ginger)
2 cups coconut milk
1 TBS fish sauce
1 TBS dark soy sauce
2 TBS white sugar
Cooked Rice (we like to use Basmati rice because of the texture and flavor but you pick your favorite)

Toss chicken first in 1 TBS dark soy sause, 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, abotu 5 minutes. Remove chicken. Reduce heat to medium and stif 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 in the coconut milk, fish sauce, 1 TBS soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve over rice.

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