Original recipe created by Sarah’s dad.

Ingredients

  • 2-3 chicken breasts
  • 2-3 Tbsp dark soy sauce
  • 1/2 cup of flour
  • 2 Tbsp oil
  • 2 Spring Onion
  • 2-3 Tbsp cloves garlic minced
  • 1 tsp fresh ginger
  • 2-3 tsp green curry paste
  • 400ml coconut cream - one can
  • 2 Tbsp sugar
  • 2 Tbsp fish sauce

Directions

  1. Cut breasts into bite sized pieces and place in bowl
  2. Add 2 Tbsp soy sauce to the chicken and stir through
  3. Sprinkle flour over chicken and stir gently to coat
  4. Sauté in oil until golden and set aside
  5. Add curry paste to pan and cook for 2 minutes - this spits so cover with a lid
  6. Add garlic, ginger, and onions. Saute briefly
  7. Return chicken to the pan and add the coconut cream, sugar, fish sauce, and remaining soy sauce.
  8. Reduce heat and simmer for 15 minutes until chicken is cooked through
  9. Serve on rice
  10. If you like soap, garnish with chopped coriander

Notes

  • Red onion can be used instead of spring onion
  • It’s important to under cook the chicken on the first cook
  • Don’t use cheap coconut cream. Cheaper creams are more watery and don’t make for a nice sauce