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Thai Red Chicken

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Ingredients
  Corn oil 1 Tablespoon
  Boneless skinless chicken 1 Pound, lean (450 Grams)
  Garlic 2 Clove (10 gm), crushed
  Thai red curry paste 2 Tablespoon
  Freshly grated galangal/Ginger root 2 Tablespoon
  Tamarind paste 1 Tablespoon
  Lime leaves 4
  Sweet potato 8 Ounce
  Coconut milk 1 1⁄2 Cup (24 tbs)
  Cherry tomatoes 8 Ounce, halved (225 Grams)
  Chopped cilantro 3 Tablespoon
  Thai fragrant rice/Freshly cooked jasmine rice To Taste
Directions

GETTING READY
1) Thinly slice the chicken.
2) With a sharp knife, peel the sweet potato and cut into cubes.
3) Heat a wok or heavy bottomed large pan on stove.

MAKING
2) In heated wok or pan, add chicken slices and stir-fry for 5 minutes.
3) In the wok, add galangal, curry paste, garlic, tamarind paste and lime leaves.
4) Stir-fry for 1 minute.
5) Add coconut milk and sweet potato in the wok and let the mixture to boil over medium heat for 20 nminute until curry begin to thicken.
6) Add chopped cilantro and cherry toamtoes and cook for further 5 minutes.

SERVING
7) In serving plates, transfer the chicken curry and served with freshly cooked rice .

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
35 Minutes
Cook Time: 
30 Minutes
Ready In: 
65 Minutes
Servings: 
4

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