This fresh, crunchy dish walks the line between lettuce cup dinner and big salad. Jarred red curry paste is the star of the show, lending the ground chicken mixture all the complexity of aromatics like lemongrass, garlic, coriander root, and shallot without a whole lot of chopping.
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What you’ll need
Rimmed Baking Sheet
$28 At Amazon
Wooden Spoon
$13 At Amazon
Large Skillet
$90 At Amazon
Stainless Steel Mixing Bowls
$32 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8–10 minutes. Let cool; coarsely chop.
Step 2
Place dates in a small bowl and pour in ½ cup hot water to cover; set aside.
Step 3
Heat oil in a large skillet over medium-high. Arrange chicken in skillet in an even layer and cook, undisturbed, until golden brown underneath, about 5 minutes. Add white parts of scallions, ginger, garlic, red pepper flakes, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook, stirring constantly and breaking chicken apart with a wooden spoon, until combined and chicken is no longer pink, about 1 minute. Add curry paste and cook, stirring constantly, until chicken is evenly coated, about 1 minute. Add reserved dates and soaking water and cook, stirring often, until liquid is evaporated, about 1 minute. Remove from heat and stir in almonds and dark green parts of scallions. Taste and season with more salt if needed.
Step 4
To serve, arrange endive on a large platter. Spoon chicken mixture over and top with mint.
Recipe notes
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