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Savor the flavors of Thai cuisine with this Thai Red Chicken Curry featuring tender chicken thighs, sweet potatoes, and cherry tomatoes simmered in a rich coconut milk sauce. Infused with ginger and Thai red curry paste, this dish is perfect served over jasmine rice for a comforting meal.
Total time45 min
Ingredients10
Serving size6
Calories450
Cutting Board
Chef's Knife
Measuring Spoons
Measuring Cups
Large Skillet or Wok
Wooden Spoon or Spatula
Garlic Press or Mince
Grater (for ginger)
Rice Cooker or Pot (for jasmine rice)
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 cups coconut milk, light or regular
8 ounces sweet potato, (1 large) peeled and diced