• 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


  • STEP 1
    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.
  • STEP 2
    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.
  • STEP 3
    Add cherry tomatoes and coriander and cook for further 5 mins. Serve hot.

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