Thai Red Curry Chicken
Whenever, I see a Thai recipe that includes chicken, coconut milk, lime, and cilantro, I’m on board. Add in some brown sugar and fish sauce, and I can’t make it fast enough!
That was certainly the case with this Thai red curry chicken, and it exceeded my expectations. The chicken comes out so tender, and the sauce is lick-the-plate good. Hubby and I liked it so much that we decided it had to go into regular rotation; and with the two of us working together to make it, the dish goes together pretty quickly.
The results are absolutely frantastic, so if you’re a fan of Thai food, don’t wait to make this!
Thai Red Curry Chicken
Ingredients
- 1 tbl. 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 full fat coconut milk (unsweetened)*
- 2 tbl. Thai red curry paste**
- 2 tbl. fish sauce
- 2 1/2 tbl. packed dark brown sugar
- 1 1/2 pounds chicken tenderloins, cut into 1-inch cubes
- 1 tbl. lime juice, from 1 lime
- 1/4 cup chopped fresh cilantro
*You can use reduced fat coconut milk—but the sauce won’t have the same smooth, thick consistency.
**Red curry paste can vary widely in heat. You might want to start with 1 tbl. of the red curry paste and taste test before adding more.
Ingredients
Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. (Do not let the sauce boil; the idea is to cook the chicken gently so that it’s tender.) Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
Note: It’s important to wait until you’re ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook.
Source: A recipe from Once Upon A Chef