If you’re craving a dish that bursts with vibrant flavors and comforting warmth, the Thai Red Chicken Curry with Cherry Tomatoes and Sweet Potatoes Recipe is here to delight your senses. This rich and colorful curry combines tender chicken thighs simmered in fragrant coconut milk with the sweetness of cherry tomatoes and hearty sweet potatoes, creating a perfect harmony of spicy, sweet, and savory notes. It’s an absolute joy to make and share, bringing a bit of Thai magic right to your kitchen table.
Ingredients You’ll Need
Gathering the right ingredients is key to capturing the authentic taste and texture of this Thai red curry. Each element plays a vital role, from the creamy coconut milk to the zing of fresh ginger, making this recipe both simple and sensational.
- Vegetable oil: The perfect neutral base for sautéing and coaxing out the flavors in the curry paste and aromatics.
- Chicken thighs (boneless skinless): Tender and juicy, they soak up the curry sauce beautifully while staying moist.
- Garlic (minced): Adds a pungent depth that wakes up the taste buds right from the start.
- Thai red curry paste: The heart of the dish, delivering that signature spicy, sweet, and herbal Thai flavor.
- Fresh ginger (finely minced or grated): Brings a bright, slightly peppery freshness that balances the richness of the coconut milk.
- Coconut milk (light or regular): Provides the creamy, luscious base that melds all the flavors and softens the heat.
- Sweet potato (peeled and diced): Adds a natural sweetness and tender texture that complements the spices perfectly.
- Cherry tomatoes (halved): Burst with juicy acidity and lend vibrant color to the curry.
- Cilantro (chopped): A fresh garnish that enhances the herbal notes and adds a pop of green.
- Hot cooked jasmine rice: The ideal fluffy side to soak up every drop of the scrumptious curry sauce.
How to Make Thai Red Chicken Curry with Cherry Tomatoes and Sweet Potatoes Recipe
Step 1: Sauté the Chicken
Begin by heating the vegetable oil in a large wok or pan over medium-high heat. Use a sharp knife to thinly slice or chop the chicken thighs, then pat them dry and season with salt and pepper. Adding the chicken to the hot oil, sauté for about 5 minutes until it’s beautifully browned and begins to develop flavor.
Step 2: Build the Aromatics
Next, toss in the minced garlic and freshly grated ginger. Stir and cook for about a minute until the kitchen fills with their irresistible scent. Then stir in the Thai red curry paste, letting it cook for one more minute to release its full aromatic power.
Step 3: Add Coconut Milk and Sweet Potatoes
Pour in the coconut milk and add the diced sweet potatoes. Give everything a good stir to combine, then bring the mixture to a gentle boil. Reduce the heat to medium and let it bubble away for about 20 minutes, allowing the sauce to thicken and the sweet potatoes to become tender.
Step 4: Finish with Cherry Tomatoes and Cilantro
Finally, add the halved cherry tomatoes and chopped cilantro to the pot. Cook for an additional 3 to 5 minutes, stirring occasionally, so the tomatoes soften but still retain a slight pop, adding freshness and brightness to the dish.
How to Serve Thai Red Chicken Curry with Cherry Tomatoes and Sweet Potatoes Recipe
Garnishes
The addition of fresh cilantro right at the end is a classic touch, but feel free to sprinkle some chopped Thai basil or thinly sliced red chilies if you like a little extra kick and color on top. A wedge of lime also makes a wonderful finishing touch, offering a zesty burst when squeezed over the curry.
Side Dishes
Jasmine rice is your best friend here, soaking up the creamy curry sauce and balancing the spices perfectly. If you want to mix it up, sticky rice or even a light coconut rice can bring a special twist that complements the sweet potatoes and tomatoes beautifully.
Creative Ways to Present
For a fun presentation, serve the curry in individual coconut shells or colorful bowls to bring a tropical vibe to your table. You can also scatter toasted cashews or shredded coconut on top for added texture and a little extra flair.
Make Ahead and Storage
Storing Leftovers
This Thai Red Chicken Curry with Cherry Tomatoes and Sweet Potatoes Recipe holds up wonderfully in the fridge. Simply transfer leftovers to an airtight container and store for up to 3 days, where the flavors continue to deepen and meld together.
Freezing
If you want to keep it longer, you can freeze the curry for up to 2 months. Be sure to use a freezer-safe container, and leave room for expansion. Thaw slowly in the fridge overnight before reheating to preserve the best texture and flavor.
Reheating
When you’re ready to enjoy leftovers, reheat gently over low to medium heat on the stove, stirring occasionally. If the curry feels too thick, add a splash of coconut milk or water to loosen it up. Microwave reheating also works—just cover loosely and stir halfway through heating.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast can be used if you prefer a leaner option, but keep in mind thighs stay juicier and more tender when simmered in the curry.
Is it possible to make this recipe vegan?
Yes! Substitute the chicken for tofu or chickpeas, and make sure your curry paste doesn’t contain shrimp paste. The sweet potatoes and cherry tomatoes still bring tons of flavor.
How spicy is the Thai red curry paste?
Thai red curry paste is moderately spicy but not overwhelmingly hot. You can adjust the amount used to make this dish milder or bolder depending on your preference.
Can I prepare the curry in advance?
Definitely. Prepare the curry up to step 4, then refrigerate. Add the fresh cherry tomatoes and cilantro just before serving to keep their brightness and texture.
What can I substitute for jasmine rice?
You can opt for basmati rice or even quinoa if you want a different grain option. Both pair nicely with the flavors of the curry.
Final Thoughts
There’s something truly special about this Thai Red Chicken Curry with Cherry Tomatoes and Sweet Potatoes Recipe that makes it a standout weeknight meal or a dish to impress guests. Its perfect balance of creamy, sweet, and spicy flavors wrapped up with colorful, fresh ingredients is comfort food at its finest. I can’t wait for you to try it and make it your own signature curry!
Print
Thai Red Chicken Curry with Cherry Tomatoes and Sweet Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This Thai Red Chicken with Cherry Tomatoes is a flavorful and comforting dish featuring tender boneless skinless chicken thighs simmered in a rich Thai red curry sauce with coconut milk, sweet potatoes, and fresh cherry tomatoes. Garnished with cilantro and served over hot jasmine rice, this recipe combines aromatic spices and fresh ingredients for an authentic taste of Thai cuisine perfect for a weeknight dinner.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 1 pound boneless skinless 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 sweet potato (1 large), peeled and diced
- 8 ounces cherry tomatoes, halved
- 3 tablespoons cilantro, chopped
- Hot cooked jasmine rice, for serving
Instructions
- Heat the Oil: Place the vegetable oil in a large wok or pan over medium-high heat to get it hot and ready for sautéing.
- Prepare and Cook Chicken: Thinly slice or chop the chicken thighs with a sharp knife, pat them dry, and season with salt and pepper. Add the chicken to the hot pan and sauté for about 5 minutes until lightly cooked and beginning to brown.
- Add Aromatics and Curry Paste: Stir in the minced garlic and ginger and sauté for about one minute until the garlic becomes fragrant. Then add the Thai red curry paste and cook for another minute to release its flavors.
- Add Coconut Milk and Sweet Potato: Pour in the coconut milk and add the diced sweet potato. Stir everything together and bring the mixture to a boil. Reduce heat to medium and let it simmer for 20 minutes until the sauce thickens slightly and the sweet potatoes are tender.
- Finish with Cherry Tomatoes and Cilantro: Add the halved cherry tomatoes and chopped cilantro to the curry. Cook for an additional 3-5 minutes, stirring occasionally so the tomatoes soften but retain some freshness.
- Serve: Spoon the Thai red chicken curry over hot steamed jasmine rice and enjoy immediately.
Notes
- Use boneless skinless chicken thighs for tenderness and flavor.
- If you prefer a thinner curry, reduce the simmer time or add more coconut milk.
- Adjust the amount of Thai red curry paste depending on your spice preference.
- Sweet potatoes add natural sweetness and balance the heat of the curry.
- Fresh cilantro adds a bright, herbal note—feel free to add more or substitute with Thai basil.
- Serve with jasmine rice to soak up the delicious curry sauce.
