Thai Red Chicken
An easy thai curry for a delicious mid-week meal.
Difficulty and servings
Serves 4
Preparation and cooking times
- 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.
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http://www.bbcgoodfood.com/recipes/3000674/
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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
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Difficulty and servings
Serves 4
Preparation and cooking times
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
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