Ingredients (4 servings - 390 kcal per serving without rice)

  • 1 tablespoon Vegetable Oil
  • 1 small bunch Scallions (white and green parts separated)
  • 3 cloves Garlic, minced
  • 1 Jalapeño Pepper, finely chopped
  • 1 (14-ounce) can Coconut Milk
  • 2 tablespoons Thai Red Curry Paste
  • 2 tablespoons Fish Sauce
  • 2.5 tablespoons Dark Brown Sugar
  • 1.5 pounds Chicken Tenderloins
  • 1 tablespoon Lime Juice
  • 0.25 cup Fresh Cilantro, chopped

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, about 3–4 minutes. Do not brown.
  2. Add the coconut milk, Thai red curry paste, fish sauce, and dark brown sugar. Whisk to combine, bring to a gentle boil, then reduce the heat and simmer until slightly thickened.
  3. Add the chicken tenderloins and simmer, uncovered, stirring occasionally until cooked through, about 5–6 minutes. (Do not allow the sauce to boil; cook the chicken gently for tenderness.)
  4. Stir in lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime if desired.
  5. Serve hot with steamed jasmine rice.

Nutrition

  • Coconut milk adds richness and healthy fats, making the curry creamy and flavorful.
  • Jalapeño provides mild heat; adjust to taste by removing seeds or substituting milder peppers.
  • Chicken tenderloins stay juicy and cook quickly, ideal for weeknight meals.
  • Fish sauce deepens the umami flavor—do not skip it.

Chef’s Tips

  • Always handle jalapeños carefully—wash hands thoroughly after removing seeds and ribs to avoid irritation.
  • Prepare the curry sauce in advance up to the step before adding chicken. Poach the chicken right before serving for best tenderness.
  • For a richer flavor, add a few kaffir lime leaves or a splash of coconut cream before serving.
  • Pair with jasmine rice or rice noodles to soak up the fragrant sauce.