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    You are in: Home / Recipes / Thai Red Chicken Recipe
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    Thai Red Chicken

    Thai Red Chicken. Photo by Baby Kato

    1/3 Photos of Thai Red Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    DeeVaFoodie's Note:

    This recipe comes from "1000 Classic Recipes for Every Cook". I found it in my search for ZWT recipes.

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    Ingredients:

    Serves: 4

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Heat sunflower oil in a large preheated wok or saucepan.
    2. 2
      Thinly slice the chicken. Add the chicken to the pan and stir fry for 5 minutes.
    3. 3
      Add the garlic, curry paste, ginger, tamarind and lime leaves to the pan and stir fry about a minute more.
    4. 4
      Peel and dice the sweet potato. Add the coconut milk and sweet potato to the mixture in the pan and bring to a boil. Allow to bubble over a medium heat for 20 minutes, or until juices start to thicken and reduce.
    5. 5
      Add the cherry tomatoes and cilantro to the curry and cook for a further 5 minutes, stirring occasionally. Transfer to serving plates and serve hot with cooked rice.

    Ratings & Reviews:

    • on July 02, 2010

      55

      I love Thai food and Thai recipes don't get much tastier or easier than this. Made as written (after stealing some lime leaves from a neighbour's tree). I almost always have these ingredients on hand, so I will make this often. Thanks very much for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 02, 2010

      55

      Wow. I am so glad I made this recipe. This is not something I would ordinarily have tried, but I did because of the Zaar World Tour event. What a find this recipe is!! I'd rate it more than 5 stars if I could. This is a fabulous combination flavors and textures. Just a hint of spice but really pretty mellow. I absolutely loved the sweet potatoes in this (I used 2) and the creaminess of the coconut milk. This was devine served over jasmine rice. For the tamarind paste , I found a tamarind paste concentrate in the Asian aisle of my grocery store. Since it was a concentrate (and the jar recommended 1 t. for 6 servings), I used 1 t. of it and it was perfect. Also, I minced the garlic instead of leaving it in the larger crushed state. Try this recipe. You won't be disappointed!!! ~Made for ZWT6 Zee Zany Zesty Cookz~

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 18, 2011

      55

      What a taste treat. This thai dish was perfect. It was quick and easy to make, the chicken was tender, and we really enjoyed the delicious sauce, which was thick, rich and creamy, with a subtle sweetness and very flavorful. We really enjoyed the addition of the tamarind, sweet potato and cherry tomatoes in the dish. They helped to create a memorable flavor. I did double the amount of red curry in the dish (personal preference only). Thank you so much for sharing a recipe that I will make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Thai Red Chicken

    Serving Size: 1 (525 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 894.8
     
    Calories from Fat 331
    37%
    Total Fat 36.8 g
    56%
    Saturated Fat 29.8 g
    149%
    Cholesterol 72.8 mg
    24%
    Sodium 234.4 mg
    9%
    Total Carbohydrate 115.6 g
    38%
    Dietary Fiber 3.2 g
    13%
    Sugars 100.3 g
    401%
    Protein 28.1 g
    56%

    The following items or measurements are not included:

    Thai red curry paste

    fresh lime leaves

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