Thai Green Curry Chicken

On April 7, 2009, in Recipes, by Chris Baccus

I bought some green curry paste for another recipe I made a couple weeks ago–it wasn’t good, so I didn’t post it on the blog–and so I was left with an ingredient I don’t use that often. Thankfully, there is which is a great resource for finding a ton of recipes that can be searched by a single ingredient. I ended up finding an excellent, authentic tasting curry recipe. I made two tweaks to it. One I increased the curry paste by an extra tablespoon and I reduced the fish sauce from one tablespoon to one teaspoon, both changes are in the recipe below.

Thai Green Curry Chicken
Serves 4

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
3 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 teaspoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
1/2 cup cilantro leaves, for garnish

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.

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.

original recipe.

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Products I Like: Geeta’s Indian Sauces

On March 13, 2009, in Food, by Chris Baccus

As much as I enjoy creating sauces from scratch, I don’t always have the time or patience and just want a good quick meal after a long day at work.

I love Indian cuisine and have found a few good store bought sauces that are worth trying in your kitchen. My favorite prepared sauces come from Geeta’s. Geet’s makes a wide variety of Indian standbys like Rogan Josh, Saag, and Makhani to name a few.

I find all the you need to have a good quick meal is some sliced boneless skinless chicken breasts and coarsely chopped onions. The Spice & Stir Geeta sauces come with a plastic top with a tablespoon of spice that you coat your chicken slices with as you saute them in a pan of olive oil.

Once the chicken is cooked, add the onions and let them get translucent for about 3 minutes. Add the jar of sauce and just a little bit of water (maybe 25% of the empty jar filled with water to thin the sauce a bit.) Serve with some rice and Naan bread.

Note: Even though the picture above shows the Saag sauce in my cupboard, it was the first time I used this sauce flavor and it was not as good as some others I enjoy like Karai Bhuna and Jalfrezi.

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