This Thai curry chicken is rich, cozy, and full of bold flavor—perfect over jasmine rice for an easy weeknight dinner.
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.
Keep the heat at medium-low to avoid browning the aromatics.
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.
Keep the sauce at a gentle simmer to ensure the chicken stays tender and doesn't overcook.
Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
Add lime juice at the end to brighten the flavors of the curry.
If you want to get a head start, prepare the sauce up until the point when the chicken is added, then take it off the heat. Poach the chicken right before serving to avoid overcooking.
Do not let the chicken sit in the hot curry sauce too long before serving or it will overcook.