Ingredients
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1 tablespoon sunflower oil
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2 garlic cloves, crushed
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2 tablespoons fresh grated ginger
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1 tablespoon tamarind paste
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4 fresh lime leaves
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8 ounces sweet potatoes
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2 1/2 cups coconut milk
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8 ounces cherry tomatoes, halved
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3 tablespoons fresh cilantro, chopped
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rice, cooked jasmine or thai fragrant rice
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1 lb boneless skinless chicken
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2 tablespoons Thai red curry paste
Instructions
- 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.