If you’re craving a dish that bursts with vibrant flavors, comforting textures, and a touch of exotic charm, the Thai Red Chicken Curry with Cherry Tomatoes and Sweet Potato Recipe is the perfect culinary adventure. Imagine tender chicken thighs simmered in a lush, fragrant coconut milk base enriched with spicy red curry paste, sweet roasted chunks of sweet potato, and the juicy pop of cherry tomatoes. It’s a dish that brilliantly balances warmth and freshness, making it ideal for a cozy weeknight dinner or a flavorful weekend treat with friends and family.
Ingredients You’ll Need
This recipe calls for a handful of straightforward ingredients, each playing a crucial role in layering the curry with rich flavors and delightful textures. From the creamy coconut milk to the bright cherry tomatoes, every item builds this dish’s unique character.
- Vegetable oil: A neutral base to sauté the chicken and aromatics without overpowering the flavors.
- Chicken thighs (boneless, skinless): Juicy and tender, these are the heart of the curry, absorbing all the spices beautifully.
- Garlic (minced): Adds depth and a savory punch that wakes up the palate early in the cooking process.
- Thai red curry paste: The soul of the dish, it brings the iconic spicy, sweet, and slightly tangy notes unique to Thai cuisine.
- Fresh ginger (finely minced or grated): Delivers a warm, zesty kick that complements the curry paste perfectly.
- Coconut milk (light or regular): Provides a silky richness that smooths out the heat and rounds the flavors.
- Sweet potato (peeled and diced): Offers sweetness and a tender bite that contrasts beautifully with the spices.
- Cherry tomatoes (halved): Their juicy burst enhances freshness and adds vibrant pops of color.
- Cilantro (chopped): A bright, herbal finish that lifts the entire dish at serving.
- Hot cooked jasmine rice: The perfect fluffy side to soak up every bit of luscious curry sauce.
How to Make Thai Red Chicken Curry with Cherry Tomatoes and Sweet Potato Recipe
Step 1: Get Your Pan Ready
Start by heating a tablespoon of vegetable oil in a large wok or skillet over medium-high heat. This will create the perfect environment for sautéing the chicken and aromatics, ensuring a nice sear and flavor development right from the start.
Step 2: Sauté the Chicken
Slice the chicken thighs thinly and pat them dry with paper towels. Season lightly with salt and pepper to enhance their natural flavor. Add the chicken to the hot pan and sauté for about 5 minutes until it starts to brown – this browning gives the curry its savory base and texture.
Step 3: Add Aromatics and Curry Paste
Next, toss in the minced garlic and ginger, stirring well for about a minute until the garlic releases its irresistible fragrance. Immediately add the red curry paste and cook it into the mix for one more minute. This step intensifies the curry’s signature taste, blooming the spices in the hot oil.
Step 4: Simmer with Coconut Milk and Sweet Potato
Pour in the coconut milk and add the diced sweet potatoes right away. Stir everything together and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer uncovered for around 20 minutes. This slow cooking allows the sweet potatoes to soften while thickening the curry sauce to an indulgent consistency.
Step 5: Finish with Cherry Tomatoes and Cilantro
Finally, add the halved cherry tomatoes and chopped cilantro to the pan. Cook for another 3 to 5 minutes, gently stirring so the tomatoes soften but still retain their shape and bright flavor. Serve immediately over steaming jasmine rice for a full, soul-satisfying meal.
How to Serve Thai Red Chicken Curry with Cherry Tomatoes and Sweet Potato Recipe
Garnishes
Sprinkle extra fresh cilantro over the top just before serving to add a fresh herbal note and a splash of vibrant green that makes every bowl inviting. If you love a little extra heat, slices of fresh red chili or a squeeze of lime juice can brighten and elevate the whole dish.
Side Dishes
While this curry is a star on its own with jasmine rice, you can add simple sides like steamed bok choy, crisp cucumber salad, or even some crunchy papadums to create a well-rounded meal with contrasting textures and refreshing balances.
Creative Ways to Present
For a casual dinner, serve the curry in beautiful bowls with a side of jasmine rice molded into neat domes. Or, for a fun twist, scoop the curry over rice in lettuce cups or warm naan bread for an informal finger-food experience that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
This curry keeps beautifully in the fridge for up to three days when stored in an airtight container, making it a fantastic dish to enjoy the next day or as a handy lunch option.
Freezing
You can freeze leftover Thai Red Chicken Curry with Cherry Tomatoes and Sweet Potato Recipe for up to two months. Just be sure to cool it completely before transferring it to a freezer-safe container or zip-top bag for best texture preservation.
Reheating
Reheat the curry gently on the stovetop over low heat, stirring occasionally to prevent sticking, or microwave it in short bursts until steaming hot. Add a splash of water or coconut milk if the sauce has thickened too much during storage.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine, but keep in mind it’s leaner and can dry out faster, so adjust cooking time accordingly and avoid overcooking for the best texture.
Is it okay to substitute sweet potato with regular potatoes?
Yes, regular potatoes can be used, but sweet potatoes add a lovely natural sweetness and creaminess that balances the spice – so the flavor profile will change slightly.
How spicy is this curry?
The heat level depends on the Thai red curry paste brand and quantity used; typically, it delivers a medium warmth that’s flavorful but not overwhelming. You can adjust the paste amount to suit your spice tolerance.
Can I make this dish vegetarian or vegan?
Definitely! Swap chicken for tofu or chickpeas and use a vegan-friendly red curry paste. The rest of the ingredients are naturally plant-based.
What type of rice pairs best with this curry?
Jasmine rice is the traditional and ideal choice because of its fragrant aroma and soft, fluffy texture, which soaks up the curry sauce perfectly.
Final Thoughts
There’s something truly special about the Thai Red Chicken Curry with Cherry Tomatoes and Sweet Potato Recipe that makes it feel like a warm hug in a bowl. With its harmonious blend of spice, sweetness, and creaminess, it’s the kind of dish that comforts while exciting your taste buds. I can’t recommend enough giving this recipe a try—it’s sure to become a beloved favorite in your kitchen just as it is in mine!
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Thai Red Chicken Curry with Cherry Tomatoes and Sweet Potato Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
A flavorful Thai red chicken curry featuring tender chicken thighs simmered with sweet potatoes, cherry tomatoes, and aromatic Thai red curry paste in creamy coconut milk. Perfectly paired with hot jasmine rice, this dish offers a vibrant and comforting meal with a balance of spicy and sweet notes.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken thighs
- 2 cloves garlic, minced
- 2 tablespoons Thai red curry paste
- 2 tablespoons fresh ginger, finely minced or grated
- 2 1/2 cups coconut milk (light or regular)
- 8 ounces sweet potato (1 large), peeled and diced
- 8 ounces cherry tomatoes, halved
- 3 tablespoons cilantro, chopped
- Hot cooked jasmine rice for serving
Instructions
- Heat the Oil: Place the vegetable oil over medium-high heat in a large wok or pan to prepare for sautéing.
- Prepare and Cook Chicken: Thinly slice or chop the chicken using a sharp knife, then pat dry and season with salt and pepper. Add the chicken to the hot pan and sauté for 5 minutes until lightly browned.
- Add Aromatics and Curry Paste: Add minced garlic and ginger to the pan and continue sautéing for about 1 minute until fragrant. Stir in the Thai red curry paste and cook for an additional minute to release its flavors.
- Simmer with Coconut Milk and Sweet Potato: Pour in the coconut milk and add the diced sweet potato. Stir well and bring the mixture to a boil. Reduce heat to medium and let it simmer gently for 20 minutes, allowing the sweet potatoes to cook through and the sauce to thicken.
- Finish with Tomatoes and Cilantro: Add the halved cherry tomatoes and chopped cilantro to the curry. Cook for another 3-5 minutes, stirring occasionally. Serve hot over jasmine rice for a complete meal.
Notes
- You can adjust the spiciness by changing the amount of Thai red curry paste used.
- For a richer curry, use full-fat coconut milk.
- Chicken thighs provide more flavor and moisture than chicken breasts in this recipe.
- Sweet potatoes add natural sweetness and a creamy texture to the curry.
- Fresh cilantro added at the end enhances freshness and aroma.
- Serve with steamed jasmine rice to soak up the delicious curry sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
