Thai Red Chicken

Recipe by ddav0962
READY IN: 45mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat sunflower oil in a large preheated wok or saucepan.
  • Thinly slice the chicken. Add the chicken to the pan and stir fry for 5 minutes.
  • Add the garlic, curry paste, ginger, tamarind and lime leaves to the pan and stir fry about a minute more.
  • 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.
  • 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.
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