Thai Red Chicken Curry

By nichc

Colorful dish great served with jasmine or brown rice.

Ingredients

• 1 tablespoon sunflower oil
• 1 pound skinless, boneless chicken breast, cubed
• 2 garlic cloves, finely chopped
• 2 tablespoons, Thai red curry paste
• 2 tablespoons finely grated ginger root
• 1 tablespoons tamarind paste
• 2 teaspoons lime zest
• 2 1/2 cups coconut milk
• 8 oz sweet potato, diced
• 8 oz cherry tomato, halved
• 3 tablespoons fresh chopped cilantro

Details

Servings 4

Preparation

Step 1

Heat sunflower oil in preheated heavy skillet. Add chicken and cook for 5 minutes then add garlic, curry paste, ginger root, tamarind, and lime zest and cook for additional minute.

Add coconut milk & sweet potatoes to mixture and bring to boil. Let boil for 20 minutes or until juices thicken and reduce.

Add cherry tomatoes & cilantro to curry, cook another 5 minutes stirring occasionally. Transfer to plate & serve with rice of choice.

Per serving: 249 calories, 14g sugar, 26g protein, 22g carbs, 7g fat (2g sat).