Thai Green Curry Chicken - Can be made vegan

I have yet to find a Thai restaurant in this area.  It's another thing that I miss.  We enjoy a good Thai dish!  This is easy and very good.  I serve this with Jasmine rice and sometimes I cook the rice with a bit of coconut milk, but I was trying to keep the calories down a bit.  If you try this dish, you will be very pleasantly surprised!  To make this dish you will need:
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes (Vegan use tofu)

1 tablespoon dark soy sauce

1/4 cup all-purpose flour

2 tablespoons cooking oil

2 tablespoons green curry paste

3 cloves garlic, peeled and chopped  

1 teaspoon fresh ginger, peeled and finely chopped

2 cups coconut milk

1 tablespoon fish sauce (delete if going vegan)

1 tablespoon dark soy sauce

2 tablespoons white sugar (I used Nectresse to reduce calories)

1/2 cup chopped scallions for garnish

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  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 chopped scallions.

 

Vegan Note:  drain the tofu well.  Put in a colander and cover with a paper towel and put a can on top to push the water out of the tofu.  Then cut it into cubes.