Thai cooking there are so many intrinsically easy recipes that you can make with just a few staples from the Asian aisle of your nearest supermarket. Thai red curry chicken — a one-pan dish of chicken pieces simmered in a bright, curry-infused coconut milk sauce — is one of those dishes. It comes together in just 30 minutes with minimal prep work.
- vegetable oil : 1 Tbsp
- small scallions : 1 bunch (thinly sliced, light and dark green parts divided)
- garlic : 3 clove (chopped)
- jalapeño pepper : 1 piece (seeded and diced. Note: As always, take care when working with jalapeño peppers. If you touch the seeds or ribs, be sure to wash your hands well and avoid touching your eyes.)
- coconut milk : 1 can (14-oz, unsweetened)
- thai red curry paste : 2 Tbsp
- fish sauce : 2 Tbsp
- packed dark brown sugar : 2.5 Tbsp
- chicken tenderloins : 1.5 pound (cut into 1-inch cubes)
- lime juice : 1 Tbsp (from 1 lime)
- fresh cilantro : 0.25 cup (chopped)
Stages of cooking
The spice level of this dish will vary depending on the brand of curry paste you use. The brand I use above (Thai Kitchen) makes for a mild, family-friendly dish. For more heat, add a drizzle of sriracha, some of the seeds of the jalapeño, or some crushed red pepper flakes.
Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño.
Cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
Add the coconut milk, red curry paste, fish sauce, and brown sugar.
Bring to a gentle boil and simmer until thickened, a few minutes.
Add the chicken pieces.
Simmer, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes.
Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary.
Serve with jasmine rice.