Ingredients
-
1
-
1
-
2
-
2
-
2
-
1
-
4
-
8
-
2 1/2
-
8
-
3
-
-
-
-
Directions
Thai Red Chicken, This recipe comes from 1000 Classic Recipes for Every Cook I found it in my search for ZWT recipes , What a taste treat This thai dish was perfect It was quick and easy to make, the chicken was tender, and we really enjoyed the delicious sauce, which was thick, rich and creamy, with a subtle sweetness and very flavorful We really enjoyed the addition of the tamarind, sweet potato and cherry tomatoes in the dish They helped to create a memorable flavor I did double the amount of red curry in the dish (personal preference only) Thank you so much for sharing a recipe that I will make again
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Steps
|
1
Done
|
Heat Sunflower Oil in a Large Preheated Wok or Saucepan. |
|
2
Done
|
Thinly Slice the Chicken. Add the Chicken to the Pan and Stir Fry For 5 Minutes. |
|
3
Done
|
Add the Garlic, Curry Paste, Ginger, Tamarind and Lime Leaves to the Pan and Stir Fry About a Minute More. |
|
4
Done
|
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. |
|
5
Done
|
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. |
