Thai Red Chicken


This Thai Red Chicken recipe was perfect for a fall evening meal. This is a really colorful dish, the red of the tomatoes perfectly complimenting the orange sweet potatoes.  The recipe was very easy to make and very satisfying.   Ted and I both enjoyed this served on basmati rice and we had a side dish of baby bok choy.   If you like Thai food, this would be worth trying at home.

Serves 4


I Tlbs sunflower oil

I lb., thin sliced chicken breasts.

2 garlic cloves, chopped finely

2 Tlbs red curry paste

2 Tlbs fresh ginger

2 1/2 cups of coconut milk

8 ounces of sweet potato peeled and diced

8 cherry tomatoes, halved

3 Tlbs fresh Cilantro


Heat the sunflower oil in a preheated wok of large heavy based skillet or pot

Add the Chicken to the wok and cook for about 5 minutes.

Add the garlic, curry paste, ginger to the pan, cook for 1 minute or so

Add the coconut milk and sweet potato to the mixture and bring to a boil. Allow to bubble over medium heat for about 20 minutes, or until the juices start to thicken and reduce.

Add the cherry tomatoes and cilantro to the curry and cook for another 5 minutes, stirring occasionally.   Serve immediately.   I served on rice but it would be good on rice noodles too.


Calories 249, Sugars 13 g, protein 26 g, carbohydrates 22 g, fat 7 grams.


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