Thai Green Chicken Curry and slaw. The best I made made to date and will make it again and again and the family loved it

Curry Ingredients

4 chicken thighs
1 tablespoon dark soy sauce, reduced-sodium
1 tablespoon all-purpose flour
1 medium onion, finely chopped
2 tablespoons green curry paste
3 tablespoons finely chopped garlic
1/2 teaspoon ginger powder
1 can coconut milk
100mL milk
2 tablespoons white sugar
1 tablespoon dark soy sauce, reduced-sodium

Method

Coat chicken with soy sauce first, then with flour. Heat a bit of oil in a skillet or large pan and sear chicken thoroughly on both sides to brown the skin and caramelize the soy sauce. Remove the chicken and set it aside. Reduce the heat to medium. Add the green curry paste to the oil and fry for about a minute to become fragrant. Add the onion and continue to saute until the onion becomes translucent about 5 minutes. Place the chicken back in the pan and add the remaining ingredients. Cover and simmer for at least 20 minutes – believe me, the whole house will smell amazing by now. You’ll have enough time now to make a pot of rice and even get this easy salad done while the curry simmers:

Salad:

1/4 head green cabbage, finely sliced
1/2 head Romaine lettuce, finely sliced
1/2 cucumber, diced
a handful of Macadamia nuts, chopped
1 heaped teaspoon sesame seeds

Dressing:

1/8 cup white vinegar
1/8 cup neutral oil
1/16 cup soy sauce
dash of ginger powder
dash of chili or cayenne pepper
1 teaspoon garlic, minced into a puree
1/2 teaspoon sesame seeds, minced into a puree
1 teaspoon white sugar

Method

Combine the salad ingredients in a bowl. Pour all the dressing ingredients into a jar, shake vigorously, and dress the salad just before serving.
It’s one of the best dinners we’ve had in a while!

Prepared by Corlea Smit – adapted from various online recipes