Thai-Style Red Chicken Curry

 Thai-Style Red Chicken Curry

I love cooking Thai-style food at home because there are so many recipes that you can create with just a few staples from the Asian food aisle of your neighborhood supermarket. 

This red chicken curry is case in point: a one-pan dish of tender chicken simmered in a rich, red curry-infused coconut milk sauce, it comes together in just 30 minutes with minimal prep work.

In developing the recipe, the biggest challenge was determining the best way to cook the chicken. Most recipes call for sautéing the chicken first and then warming it in the finished sauce. 

But the problem with that method, if you’re using white meat, is that the chicken tends to dry out quickly. I found that gently poaching the chicken in the coconut sauce is not only easier but also foolproof. You’ll be so pleased with how tender the chicken turns out when cooked this way!

WHAT YOU’LL NEED TO MAKE THAI-STYLE RED CHICKEN CURRY

Before we get to the step-by-step instructions, a few words about the ingredients:

• Red curry paste is a blend of lemongrass, galangal (Thai ginger), fresh red chilis, and fragrant spices. The spice level 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, you can always add a drizzle of Sriracha, some of the seeds of the jalapeño, or some crushed red pepper flakes.
• Be sure to use full-fat coconut milk. The sauce won’t have the same smooth, thick consistency with the reduced-fat variety.
• Fish sauce is a salty, savory condiment often used in East Asian cuisine. It adds a rich umami flavor to sauces, marinades, and salad dressings.

STEP-BY-STEP INSTRUCTIONS

Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño. (The dark green scallions are used as a garnish at the end, as they are mild in flavor and pretty, too.)

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.

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 (see note)
• 1 (14-oz) can coconut milk (unsweetened)
• 2 tablespoons Thai red curry paste
• 2 tablespoons fish sauce
• 2-1/2 tablespoons packed dark brown sugar
• 1-1/2 pounds chicken tenderloins, cut into 1-inch cubes
• 1 tablespoon lime juice, from 1 lime
• 1/4 cup chopped fresh cilantro

INSTRUCTIONS

1. Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
2. 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 until thickened, a few minutes. 
3. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. (Do not let the sauce boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
4. 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.
5. Note: It's important to wait until you're ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook.