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
Scale
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.
