Thai Red Chicken
This flavorful Thai red curry recipe is a delicious blend of tender chicken, aromatic spices, and creamy coconut milk. With hints of garlic, ginger, tamarind, and fresh coriander, this dish is both comforting and exotic. The addition of sweet potatoes and juicy cherry tomatoes adds a delightful contrast of textures and flavors. Perfect served over fragrant jasmine or Thai rice, this dish is sure to become a favorite in your household.
— Constant Cookbook
Ingredients
- 1 tbsp sunflower oil
- 4 chicken breasts, thinly sliced
- 2 garlic cloves, crushed
- 2 tbsp thai red curry paste
- 2 tbsp freshly grated and peeled root ginger
- 1 tbsp tamarind paste
- 4 lime leaves
- 225g sweet potato, peeled and diced small
- 600ml coconut milk
- 225g cherry tomatoes, halved
- 3 tbsp chopped fresh coriander
- jasmine or thai fragrant rice to serve
Instructions
- Heat oil in a wok. Add sliced chicken and stir fry for 5 mins. Add garlic, curry paste, root ginger, tamarind and lime leaves to wok and stir fry for 1 min.
- Add coconut milk and sweet potato and bring to boil. Allow to bubble over medium heat for 20 mins or until sauce starts to thicken and reduce.
- Add cherry tomatoes and coriander and cook for further 5 mins. Serve hot.
Yield
Serves 4
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