INGREDIENTS
1 tbsp
vegetable oil
1
small bunch scallions, thinly sliced, light and dark green parts divided
3 cloves
garlic, chopped
1
jalapeño pepper, seeded and diced (see note)
1 14 ounce can
coconut milk (unsweetened)
2 tbsp
Thai red curry paste
2 tbsp
fish sauce
2 1/2 tbsp
packed dark brown sugar
1 1/2 lb
chicken tenderloins, cut into 1-inch cubes
1 tbsp
lime juice, from 1 lime
1/4 cup
chopped fresh cilantro