Tomato and Coconut Chicken Curry (Red Thai paste based)


  • 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


  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.

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