THAI RED CHICKEN

Thai Red Chicken image

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

Provided by ddav0962

Categories Curries

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 894.9, Fat 36.8, SaturatedFat 29.8, Cholesterol 72.8, Sodium 234.4, Carbohydrate 115.6, Fiber 3.3, Sugar 100.3, Protein 28.1