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
14 oz coconut milk, (1 can), unsweetened
2 tbsp Thai red curry paste
2 tbsp fish sauce
2½ tbsp dark brown sugar, packed
1½ lbs chicken tenderloins, cut into 1-inch cubes
1 tbsp lime juice, from 1 lime
¼ cup fresh cilantro, chopped
Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, for 3 to 4 minutes until softened. 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 for a few minutes until thickened.
Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking for 5 to 6 minutes, until the chicken is cooked through. Do not let the sauce boil.
Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary.
Serve with jasmine rice and enjoy.
Sugar: 8g
:
Calcium: 54mg
Calories: 465kcal
Carbohydrates: 13g
Cholesterol: 109mg
Fat: 30g
Fiber: 1g
Iron: 4mg
Potassium: 914mg
Protein: 39g
Saturated Fat: 23g
Sodium: 920mg
Trans Fat: 1g
Vitamin A: 1353IU
Vitamin C: 10mg
