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Recipe - Green Curry

Green Curry

Pair with Villa Bellangelo - Gewurztraminer, Semi-Dry Riesling

Prep: 20 min. Cook: 40 min.     Yield: 4 Servings


  • 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 green onions with tops, chopped
  • 2 tablespoons green curry paste
  • 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 white 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. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook 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 tablespoon 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.

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