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Thai Red Chicken with Cherry Tomatoes

Serves Serves 4     adjust servings


  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless 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 (1 large) sweet potato, peeled and diced
  • 8 ounces cherry tomatoes, halved
  • 3 tablespoons cilantro, chopped
  • Hot cooked jasmine rice, for serving


  1. Place the oil over medium-high heat in a large wok or pan.
  2. Using a sharp knife, thinly slice or chop the chicken. Pat dry and season with salt and pepper to taste. Add the chicken to the pan and saute for 5 minutes.
  3. Add the garlic and ginger and continue to saute for about a minute, or until the garlic is fragrant. Add curry paste and cook for 1 more minute.
  4. Add the coconut milk and sweet potato to the mixture, stir, and bring to a boil. Let bubble over medium heat for 20 minutes, or until the juices begin to thicken and reduce.
  5. Add the cherry tomatoes and cilantro to the curry and cook for an additional 3-5 minutes, stirring occasionally. Serve with hot jasmine rice.