Dundee and Geneva are now open 7 Days a week 11am-5pm *Try our new Premier Tasting Experience at Dundee (available weekends only)* Customer Reviews about Premier, "The best Winery all weekend, Do the Premier wine tasting!!! It was amazing", "The service and staff was amazing, try out the premier wine tasting experience you will not be disappointed."

Recipe - Green Curry

Green Curry

Pair with Villa Bellangelo - Gewurztraminer, Semi-Dry Riesling

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

Ingredients

  • 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

    Directions

      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.


    Originally published at http://allrecipes.com/recipe/thai-green-curry-chicken/