Handful of cilantro stems, about 2 tablespoons, roughly chopped
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.
Tips for Making This Recipe
If you'd like a little heat in this dish add some cayenne or sriracha to the paste mixture.