Name: Thai Red Curry Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
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; ¼ cup chopped fresh cilantro

Looking for a flavorful and easy-to-make meal that’s perfect for any occasion? Look no further than Thai Red Curry Chicken! This dish is bursting with delicious flavors and is sure to become a favorite in your recipe rotation.

Why You’ll Love This Recipe?

The great flavors of Thai red curry paste combined with coconut milk create a rich and aromatic sauce that is irresistible.
With quick prep time and simple ingredients, this dish is perfect for busy weeknights or meal prep for the week ahead.

Ingredient Notes:

Vegetable oil: Used for sautéing the aromatics.
Scallions: Provide a fresh and mild onion flavor.
Garlic: Adds depth and aroma to the dish.
Jalapeño pepper: Adds a bit of heat, but can be omitted if preferred.
Coconut milk: Creates a creamy and luscious base for the curry.
Thai red curry paste: The star ingredient that gives the dish its signature flavor.
Fish sauce: Adds a savory umami kick.
Dark brown sugar: Balances out the flavors with a hint of sweetness.
Chicken tenderloins: Lean and tender meat that cooks quickly.
Lime juice: Adds a bright and tangy element.
Cilantro: Fresh herb that adds a pop of color and freshness.

Step-by-Step Instructions:

Heat vegetable oil in a large skillet over medium heat. Add the white parts of the scallions, garlic, and jalapeño pepper. Cook until fragrant.
Stir in the coconut milk, red curry paste, fish sauce, and brown sugar. Simmer for a few minutes.
Add the chicken tenderloins and cook until they are cooked through.
Stir in the lime juice and garnish with the green parts of the scallions and cilantro.

Helpful Tips:

Use full-fat coconut milk for a richer sauce.
Adjust the amount of red curry paste to your desired level of spiciness.
For a vegetarian version, substitute tofu or vegetables for the chicken.

Expert Tips for the Best Results:

Toast the red curry paste in the skillet before adding the other ingredients for a deeper flavor.
Marinate the chicken in a mixture of curry paste and coconut milk for extra flavor.
Finish the dish with a drizzle of coconut cream for added richness.

Serving Suggestions:

Pair this Thai Red Curry Chicken with steamed jasmine rice or fluffy naan bread. For a refreshing contrast, serve with a cucumber salad or pickled veggies. A cold Thai iced tea or a crisp lager beer would be the perfect beverage to accompany this dish.

Storage and Reheating Tips:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk to revive the sauce.

Frequently Asked Questions:

Can I use chicken breast instead of tenderloins? Yes, just be sure to slice the chicken breast thinly for quicker cooking.
Is there a substitute for fish sauce? Soy sauce or tamari can be used as a substitute for fish sauce.
How can I make this dish spicier? Increase the amount of jalapeño pepper or add a sprinkle of red pepper flakes for extra heat.

Conclusion:

Thai Red Curry Chicken is a delicious and versatile dish that is sure to please your taste buds. Give it a try and let us know how it turns out! Enjoy the exotic flavors of Thailand in the comfort of your own home.