• Cooking Time:
  • Servings: 2
  • Preparation Time:


  • 2 whole chicken breasts (boneless)
  • 2 tablespoons dark soy sauce
  • ½ cup flour
  • 2 tablespoons oil
  • 1 – 2 teaspoons green curry paste (I buy mine at the supermarket in a tube)
  • 2 cloves minced garlic
  • 1 teaspoon finely chopped ginger
  • 1 scallion (spring onion)
  • 1 can light coconut milk
  • 2 tablespoons sugar
  • 1-2 tablespoons fish sauce
  • fresh cilantro for garnish


  • Cut breasts into bite sized pieces, place in bowl and add 1 tablespoon soy sauce and stir.
  • Sprinkle flour over chicken and stir to coat.
  • Sauté chicken in oil and remove from pan when golden.
  • Add curry paste to pan and cook 2 min.
  • Add garlic, ginger and scallions and sauté a few mins.
  • Return chicken to pan.
  • Add coconut cream, sugar, fish sauce and remaining soy sauce.
  • Lower heat and simmer for 15 min until chicken is cooked through.
  • Serve over rice


I love this recipe! It is so easy and you can throw in any veg you happen to have in your fridge.

Categories: Main Dish  Poultry  Stove 

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