Description
A rich and flavorful Thai red curry chicken simmered in a creamy coconut sauce with aromatic herbs and a perfect balance of sweet, savory, and spicy notes.
Ingredients
- 1 tablespoon vegetable oil
- 1 small bunch scallions, thinly sliced (light and dark green parts divided)
- 3 cloves garlic, chopped
- 1 jalapeño pepper, seeded and diced
- 1 (14-oz) can coconut milk (unsweetened)
- 2 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 2½ tablespoons packed dark brown sugar
- 1½ pounds chicken tenderloins, cut into 1-inch cubes
- 1 tablespoon lime juice (from 1 lime)
- 1/4 cup chopped fresh cilantro
Instructions
- Heat the vegetable oil over medium-low heat in a large nonstick pan. Add the light parts of the scallions, garlic, and jalapeño, and cook while stirring frequently until softened, about 3 to 4 minutes without browning.
- Add the coconut milk, Thai red curry paste, fish sauce, and brown sugar. Whisk until combined, bring to a gentle boil, then reduce heat and simmer for a few minutes until slightly thickened.
- Add the chicken pieces and simmer uncovered, stirring occasionally, until the chicken is cooked through, about 5 to 6 minutes. Keep the heat gentle to avoid boiling.
- Stir in the lime juice, dark green scallions, and chopped cilantro. Taste and adjust seasoning with more lime juice if needed.
- Serve hot, ideally with jasmine rice.
Notes
- Adjust the amount of jalapeño to control the spice level.
- Do not let the curry boil vigorously, as this can toughen the chicken.
- You can prepare the sauce ahead of time and add the chicken just before serving to keep it tender.
- Be cautious when handling jalapeños and wash hands thoroughly after contact.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 portion
- Calories: 480 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 95 mg
