Ingredients
The following ingredients have 3 Servings
- 1-1/2 lbs chicken tenderloins
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 1 cup coconut milk
- 1 cup frozen peas
- 3 scallions (chopped)
- 2 tablespoons fresh cilantro (chopped)
- 1 small shallot (roughly chopped)
- 1 clove garlic (roughly chopped)
- 1- inch chunk of ginger (peeled)
- 1 teaspoon mild curry powder
- 1 teaspoon turmeric
- 2 teaspoons sugar
- 2 teaspoons tomato paste
- Handful of cilantro stems (about 2 tablespoons, roughly chopped)
Instruction
- Trim any white tendons from the ends of the chicken tenderloins and cut them into bite-sized pieces. Season with salt and pepper and set aside.
- Prepare the curry paste by adding the shallot, garlic, ginger, curry powder, turmeric, sugar, tomato paste and cilantro stems to the work bowl of a food processor or mini chopper. Process until the mixture forms a paste.
- Heat the butter in a large skillet over medium-high heat until foamy. Add the chicken and sauté for 1 minute.
- Add the curry paste and continue cooking until the ginger and spices are fragrant, 1 to 2 minutes longer. Reduce the heat to medium and add the coconut milk.
- Continue cooking, stirring frequently, until the chicken is cooked through and the sauce is slightly thickened, 3 to 4 minutes longer.
- Add the peas and scallions, and continue cooking for 1 to 2 minutes or until the peas are hot, then stir in the chopped cilantro, reserving a little for garnish if desired.
- Serve over steamed basmati rice or with lightly toasted naan.
