Description
This Thai Red Curry Chicken is a quick and flavorful dish that brings restaurant-quality flavors right to your kitchen. Tender chicken simmered in a creamy, spicy coconut curry sauce makes for an irresistible meal. Serve it over jasmine rice for the perfect weeknight dinner!
Ingredients
Units
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- 1 tbsp vegetable oil
- 1 small bunch scallions, thinly sliced (light and dark green parts separated)
- 3 cloves garlic, chopped
- 1 jalapeño pepper, seeded and diced (optional for spice level)
- 1 (14-oz) can unsweetened coconut milk
- 2 tbsp Thai red curry paste
- 2 tbsp fish sauce
- 2 1/2 tbsp packed dark brown sugar
- 1 1/2 lbs chicken tenderloins, cut into 1-inch cubes
- 1 tbsp lime juice (from 1 lime)
- 1/4 cup chopped fresh cilantro
Instructions
- Sauté the aromatics: Heat vegetable oil in a large nonstick pan over medium-low heat. Add light scallion slices, garlic, and jalapeño. Cook, stirring frequently, for 3-4 minutes until softened.
- Build the sauce: Add coconut milk, red curry paste, fish sauce, and brown sugar. Whisk together and bring to a gentle boil, then reduce heat to a simmer for a few minutes until slightly thickened.
- Cook the chicken: Add chicken cubes and cook uncovered, stirring occasionally, until the chicken is tender and cooked through (5-6 minutes). Do not let the sauce boil to keep the chicken tender.
- Finish & serve: Stir in lime juice, dark green scallions, and cilantro. Taste and adjust with extra lime if desired.
- Serve warm over jasmine rice. Enjoy!
Notes
- Adjust the spice level by using more or less jalapeño or curry paste.
- For a vegetarian option, swap the chicken for tofu and use soy sauce instead of fish sauce.
- Storage: Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 9g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg