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.