Tomato and Coconut Chicken Curry (Red Thai paste based)

Ingredients:

• 2 teaspoons oil
• 2 onions chopped
• 3 cloves garlic (or 1 tablespoon crushed garlic)
• 1 tablespoon chopped ginger
• 1 tablespoon red curry paste
• 1 tablespoon tomato paste
• 500gm chicken (thigh fillets work best)
• 400mL can coconut milk or cream
• 500gm tomatoes chopped (or 1x400gm can)
• 2 tablespoons thai fish sauce
• chopped fresh corriander
• 1 tablespoon palm (or brown) sugar

Method:

1. Heat oil in large saucepan, saute onion, garlic, and ginger until is tender. BLend in curry and tomato pastes, cook – stirring for two minutes.
2. Add chicken, cook for 3 minutes until coated and almost cooked
3. Blend in coconut milk, bring to boil, reduce and simmer for 10-15 minutes. Stir in tomatoes, sauce, corriander and sugar – simmer for 3-5 minutes.

Serve with jasmine or basmati rice, sprinkle with some chopped corriander.

Note: one option is to throw it all in the pot and simmer for 30m – for when time poor.