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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 1 |
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This recipe comes from 1000 Classic Recipes for Every Cook . Ingredients:
1 tablespoon sunflower oil |
1 lb boneless skinless chicken |
2 garlic cloves, crushed |
2 tablespoons thai red curry paste |
2 tablespoons fresh grated ginger |
1 tablespoon tamarind paste |
4 fresh lime leaves |
8 ounces sweet potatoes |
2 1/2 cups coconut milk |
8 ounces cherry tomatoes, halved |
3 tablespoons fresh cilantro, chopped |
rice, cooked jasmine or thai fragrant rice |
Directions:
1. Heat sunflower oil in a large preheated wok or saucepan.
2. Thinly slice the chicken. Add the chicken to the pan and stir fry for 5 minutes.
3. Add the garlic, curry paste, ginger, tamarind and lime leaves to the pan and stir fry about a minute more.
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. 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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