Thai Red Chicken

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

1. Heat sunflower oil in a large preheated wok or saucepan.
2. Thinly slice the chicken. Add the chicken to the pan and stir fry for 5 minutes.
3. Add the garlic, curry paste, ginger, tamarind and lime leaves to the pan and stir fry about a minute more.
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. 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.

sunflower oil, chicken, garlic, red curry, ginger, tamarind paste, lime leaves, sweet potatoes, coconut milk, cherry tomatoes, fresh cilantro, rice

Taken from www.food.com/recipe/thai-red-chicken-423567 (may not work)