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:
- Heat oil in large saucepan, saute onion, garlic, and ginger until is tender. BLend in curry and tomato pastes, cook – stirring for two minutes.
- Add chicken, cook for 3 minutes until coated and almost cooked
- 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.