"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Red Chicken with Tomatoes Recipe

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This recipe for Red Chicken with Tomatoes, by , is from The Lefa L. Seran SNF Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lucia Imlay
Added: Tuesday, February 7, 2006


1 tbsp sunflower oil
1 lb boneless skinless chicken
2 cloves garlic, crushed
2 tbsp red curry paste
2 tbsp fresh grated Thai ginger or fresh ginger
1 tbsp tamarind paste
4 lime leaves
8 oz. sweet potato, peeled and diced
2 1/2 cups coconut milk
8 oz. cherry tomatoes, halved
3 tbsp chopped fresh cilantro
Jasmine or Frang rice, cooked to serve

Heat sunflower oil in large preheated wok or skillet. Using a sharp knife, thinly slice chicken. Stir fry in wok 5 minutes, or until lightly browned. Add garlic, curry paste, ginger, tamarind paste and lime leaves to wok; stir fry for 1 minute. Add coconut milk and sweet potato to mixture in wok and bring to a boil. Allow to bubble over a medium heat for 20 minutes or until juices start to reduce. Add cherry tomatoes and cilantro to the curry and cook for 5 minutes stirring occasionally. Transfer to serving plates and serve hot with rice.




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