Thai Curry

Recipe by Jenn Segal

Red Thai Curry is a fragrant stew which you pour over rice, and although it is generally spicy, it is balanced out by its sweetness from coconut milk. It is arguably my favorite food and thanks to this step by step tutorial by Jenn Segal, I now know how to make delicious Red Thai Curry.


Ingredients:
2 tablespoons of thai red curry paste

1 small bunch of green onions, thinly sliced, and the light and dark green parts are divided

3 chopped cloves of garlic

1 tablespoon of vegetable oil

1 (14-oz) can of full-fat coconut milk

2 tablespoons fish sauce

1.5 pounds chicken tenderloins, cut into 1-inch cubes

1 jalapeno pepper (seeded and diced)

2.5 tablespoons of packed brown sugar

1/4 cup of chopped cilantro

1 tablespoon of lime juice (from 1 lime)

jasmine rice

Instructions:
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.

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.

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.

Now that you are done serve it with jasmine rice and enjoy.