Red Curry Chicken and Date Endive Cups

Lunch · Dinner

Red Curry Chicken and Date Endive Cups

Chopped dates soften in hot water before joining this red curry chicken filling. Almonds add crunch, scallions bring freshness and endive leaves make crisp little serving cups.

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Yield
4 servings
Cuisine
Thai-inspired

Bring it to the table

Soak the dates while the almonds toast

A short soak softens the dates and gives you a little sweet liquid for the skillet. Add both the fruit and its soaking water after the curry paste coats the chicken.

At the table

Arrange the endive leaves on a platter, spoon the chicken mixture over them and finish with torn mint.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/3 cup raw almonds
  • 4 oz Medjool dates — pitted and coarsely chopped
  • 1/2 cup hot water
  • 3 tbsp vegetable oil
  • 1 lb ground chicken
  • 4 scallions — white and dark green parts separated, thinly sliced
  • 1 1-inch piece fresh ginger — peeled and finely grated
  • 2 cloves garlic — finely grated
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp Diamond Crystal kosher salt — or use half as much Morton kosher salt, plus more to taste
  • 2 1/2 tbsp red curry paste
  • 2 large endive — or 3 medium for the base batch, leaves separated
  • 1/2 cup mint leaves — torn if large

A few useful notes.

Keep the scallion whites and greens separate; they are added at different stages.

Curry pastes vary in heat and salt. Taste the finished filling before adding extra seasoning.

The cooking plan

How to make Red Curry Chicken and Date Endive Cups.

  1. Heat the oven to 350°F. Toast the almonds on a rimmed tray for 8–10 minutes, turning once, until fragrant and slightly darker. Cool, then chop. Put the dates in a small bowl with the hot water and set aside.

  2. Heat the oil in a skillet over medium-high heat. Spread the chicken into an even layer and leave for about 5 minutes, until browned underneath.

  3. Add the white scallion slices, ginger, garlic, pepper flakes and measured salt. Stir and break up the meat until combined and no large clumps remain. Stir in the curry paste and cook about 1 minute, coating the chicken evenly.

  4. Add the dates and their soaking water. Cook, stirring, until the liquid evaporates and the chicken reaches 165°F throughout. Begin checking after about 1 minute and continue as needed.

  5. Remove from the heat and stir in the almonds and dark scallion slices. Taste for salt. Spoon over the separated endive leaves and finish with mint.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Red Curry Chicken and Date Endive Cups

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Ground chicken with red curry paste, dates and almonds, spooned over crisp endive leaves with mint.
Print Recipe
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Thai-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

Filling
  •  
    ⅓ cup raw almonds
  •  
    4 oz Medjool dates pitted and coarsely chopped
  •  
    ½ cup hot water
  • 3 tbsp vegetable oil
  •  
    1 lb ground chicken
  • 4 scallions white and dark green parts separated, thinly sliced
  •  
    1 1-inch piece fresh ginger peeled and finely grated
  • 2 cloves garlic finely grated
  • ½ tsp crushed red pepper flakes
  •  
    1 tsp Diamond Crystal kosher salt or use half as much Morton kosher salt, plus more to taste
  •  
    2 ½ tbsp red curry paste
To serve
  •  
    2 large endive or 3 medium for the base batch, leaves separated
  •  
    ½ cup mint leaves torn if large

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F. Toast the almonds on a rimmed tray for 8–10 minutes, turning once, until fragrant and slightly darker. Cool, then chop. Put the dates in a small bowl with the hot water and set aside.
  2. Heat the oil in a skillet over medium-high heat. Spread the chicken into an even layer and leave for about 5 minutes, until browned underneath.
  3. Add the white scallion slices, ginger, garlic, pepper flakes and measured salt. Stir and break up the meat until combined and no large clumps remain. Stir in the curry paste and cook about 1 minute, coating the chicken evenly.
  4. Add the dates and their soaking water. Cook, stirring, until the liquid evaporates and the chicken reaches 165°F throughout. Begin checking after about 1 minute and continue as needed.
  5. Remove from the heat and stir in the almonds and dark scallion slices. Taste for salt. Spoon over the separated endive leaves and finish with mint.

Notes

Keep the scallion whites and greens separate; they are added at different stages.
Curry pastes vary in heat and salt. Taste the finished filling before adding extra seasoning.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Do I drain the dates after soaking?

No. Add both the dates and the soaking water to the skillet, then cook until the liquid evaporates.

Are the endive leaves cooked?

No. Arrange them on a serving platter and spoon the hot cooked filling over them.

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