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Thai Red Curry Chicken

Jennifer Segal
  • 30 minutes
  • Serves 4

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

1 person Recommend This Recipe