Thai Green Curry Chicken with Vegetables

I have adapted this recipe to my tastes from a recipe on allrecipes.com

1 lb chicken, cut into one inch pieces

1 TB soy sauce

1 TB flour

2 TB oil

2 TB green curry paste

2 green onions with tops, chopped

3 garlic cloves, chopped

1 ts fresh ginger, peeled and finely chopped

2 cans coconut milk

1 TB fish sauce

1 TB soy sauce

2 TB sugar

2 zucchini, sliced

green beans, trimmed and cut into bite size pieces

cilantro leaves for garnish (optional)

Toss chicken in 1 TB soy sauce and then in flour, coating evenly. Heat oil in a large skillet over medium high heat. Place chicken in the skillet and cook just until browned. Remove chicken from skillet. Reduce heat to medium and stir in curry paste. Cook for one 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 in coconut milk, fish sauce, 1 TB soy sauce, sugar and green beans into chicken curry mixture. Allow to simmer over medium eat for about 5 minutes and then add zucchini and cook for 15 additional minutes until chicken and vegetables are cooked through. Serve over rice garnished with cilantro leaves.