Make this savory chicken dish with Thai green curry paste, available in Asian markets, for a fast weeknight dinner. Tender boneless, skinless chicken pieces simmer in a sauce flavored with coconut milk, ginger, green onions, fish sauce, basil and lime.
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.
Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, ginger and basil; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, lime and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve with basmati or jasmine rice. Option to sprinkle with chipped cilantro, or not.