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
Scale
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.
