Thai Red Chicken

• sunflower oil↗1 tablespoon
• lb boneless skinless chicken↗1 lb
• garlic cloves, crushed↗2
• Thai red curry paste↗2 tablespoons
• fresh grated ginger2 tablespoons
• tamarind paste1 tablespoon
• fresh lime leaves4
• sweet potatoes↗8 ounces
• coconut milk↗2 1⁄2 cups
• cherry tomatoes, halved↗8 ounces
• fresh cilantro, chopped↗3 tablespoons
• rice, cooked jasmine or thai fragrant rice↗

Step-by-step instructions

1. 1

   Heat sunflower oil in a large preheated wok or saucepan.

2. 2

   Thinly slice the chicken. Add the chicken to the pan and stir fry for 5 minutes.

3. 3

   Add the garlic, curry paste, ginger, tamarind and lime leaves to the pan and stir fry about a minute more.

4. 4

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

5. 5

   Add the cherry tomatoes and cilantro to the curry and cook for a further 5 minutes, stirring occasionally. Transfer to serving plates and serve hot with cooked rice.