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Thai Red Chicken with Cherry Tomatoes from The Food Charlatan
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5 from 1 vote

Thai Red Chicken with Cherry Tomatoes

This thai red chicken curry with cherry tomatoes is fantastic and pretty simple to put together.


  • 1 tablespoon vegetable oil
  • 1 pound Chicken Thighs, boneless skinless
  • 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


  • Place the oil over medium-high heat in a large wok or pan.
  • 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.
  • 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.
  • 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.
  • Add the cherry tomatoes and cilantro to the curry and cook for an additional 3-5 minutes, stirring occasionally. Serve with hot jasmine rice.


Source: Greatest Ever Thai: Easy and Delicious Step-by-Step Recipes


Serving: 1 chicken thigh, Calories: 629 kcal, Carbohydrates: 20 g, Protein: 23 g, Fat: 53 g, Saturated Fat: 33 g, Polyunsaturated Fat: 6 g, Monounsaturated Fat: 10 g, Trans Fat: 1 g, Cholesterol: 111 mg, Sodium: 144 mg, Potassium: 880 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 9611 IU, Vitamin C: 17 mg, Calcium: 72 mg, Iron: 6 mg