Description
A flavorful and comforting Thai red curry chicken dish that can be made in under 30 minutes.
Ingredients
Scale
- 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 (optional)
- 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)
- ¼ cup chopped fresh cilantro
Instructions
- Heat the vegetable oil in a large nonstick pan over medium-low heat.
- Add the light parts of the scallions, garlic, and jalapeño to the pan. Cook, stirring often, until softened (about 3 to 4 minutes).
- Pour in the coconut milk, red curry paste, fish sauce, and brown sugar. Whisk everything together until fully combined.
- Bring it to a gentle boil, then reduce the heat to simmer for a few minutes until thickened.
- Add the cubed chicken to the pan. Stir occasionally to ensure even cooking. Simmer uncovered for 5–6 minutes, or until the chicken is fully cooked.
- Stir in the lime juice, dark scallion greens, and fresh cilantro. Taste the sauce and adjust with more lime if needed.
- Serve the curry chicken warm with jasmine rice and a sprinkle of cilantro.
Notes
For a spicier dish, keep the seeds in the jalapeño or add more curry paste. Use light coconut milk for a lighter version. Feel free to add vegetables like bell peppers, carrots, or snap peas for added nutrition and color. Don’t skip the lime juice; it brightens the flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg