Red Thai Curry Chicken

Recipe by Executive Chef, Alexis Aquino

Ingredients

  • 1 tablespoon olive oil

  • 1 small bunch scallions, thinly sliced, light and dark green parts divided

  • 3 cloves garlic, chopped

  • 1 jalapeño or serrano pepper, seeded and diced (optional)

  • 1 (14-oz) can coconut milk (unsweetened)

  • 2 tablespoons Thai red curry paste

  • 1 tablespoons fish sauce (optional)

  • 1 bell pepper, thin slice

  • 2 summer squash (1 zucchini, 1 yellow squash), thin slice

  • 1 small red onion, thin slice

  • 1-1/2 pounds chicken tenderloins, cut into 1-inch cubes

  • 1 tsp fresh ginger, grated

  • 1 tablespoon lime juice, from 1 lime

  • 1/4 cup chopped fresh cilantro

  • salt & pepper to taste

Utensils

  • Large Non-Stick Pan

  • Chef's Knife

  • Whisk

  • 1 Bowl

  • Cutting Board

  • Metal Fork

Cooking Instructions

  1. Heat the oil over medium-low heat in a large nonstick pan.

  2. Add the light scallions, garlic, bell peppers, squash, red onion and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.

  3. Add the coconut milk, red curry paste, fish sauce and ginger, and whisk together.

  4. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes.

  5. 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.)

  6. Stir in the lime juice, dark scallion greens, and cilantro.

  7. Taste and adjust seasoning with more lime, if necessary.

  8. Serve with jasmine rice.