Tomato and Coconut Chicken Curry |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A not-too-hot curry with Thai flavours. I absolutely adore this dish. It's better than restaurant quality. Don't leave out the fish sauce, it's the magic ingredient in Thai food and doesn't taste anything like it smells! Ingredients:
2 teaspoons oil |
2 onions, chopped |
3 crushed garlic cloves, crushed |
1 tablespoon chopped gingerroot |
1 tablespoon red curry paste |
1 tablespoon tomato paste |
500 g boneless skinless chicken thighs, cut into strips |
400 ml reduced-fat coconut milk |
500 g tomatoes, peeled and chopped |
2 tablespoons thai fish sauce |
1/4 cup coriander, chopped |
1 tablespoon palm sugar or 1 tablespoon brown sugar |
Directions:
1. Heat the oil in a large saucepan or pot and sauté the onion, garlic and ginger gently until the onion is soft.
2. Stir in the curry paste and tomato paste and cook for 2 minutes, stirring.
3. Add the chicken and cook for 3 minutes until it's coated in the spice mix and almost cooked.
4. Stir in the coconut milk and bring to the boil.
5. Reduce the heat and simmer for 15 minutes.
6. Stir in the tomatoes, fish sauce, coriander and sugar.
7. Simmer for another 5 minutes.
8. Serve with jasmine rice.
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