Thai Chicken Curry

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

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