Heat the oil in a preheated large wok.
Cut the chicken into tender strips and roast in the wok for 5 min.
Add the galangal, curry paste, garlic, tamarind paste and kaffir lime leaves. Cook everything for 1 minute, stirring constantly.
Remove the skin from the sweet potatoes and dice.
Add the coconut milk and the potato cubes to the wok form and let the whole thing bubble up. Then cook the liquid over medium heat for 20 min.
Add the cherry tomatoes and cilantro to the wok and cook for 5 minutes, stirring frequently. Divide evenly among plates and bring to the table hot. Serve with cooked Thai fragrant rice (jasmine rice).
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