Thai Curry Chicken

I can't remember where we found this recipe, but it was floating around the Internet somewhere and I copied it to my files. It is Dee-Licious! We love Thai food and this is probably one of the best Thai-inspired dishes I've made in a long time. It's sweet, slightly spicy and all around really flavorful. It would be great with rice noodles but all I had was rice, so it's what I used.

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 tablespoons red 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 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.