Tomato and Coconut Chicken CurryThis will warm you up!

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This spicy Tomato and Coconut Chicken Curry tastes way better than restaurant curries… I swear! It’s such a delightful and sensational dish – full of flavours, vibrant and just pleasing to the taste buds. And if you want – you can…

This spicy Tomato and Coconut Chicken Curry tastes way better than restaurant curries…

I swear!

It’s such a delightful and sensational dish – full of flavours, vibrant and just pleasing to the taste buds. And if you want – you can definitely amp up the heat! Add some green curry paste!

Tomato and Coconut Chicken Curry

 

serves
4
time needed
prep25 minutes
ingredients
12
difficulty
Easy
rating (click to rate)
3.9 based on 9 ratings, click to rate

Ingredients

  • 2 tsp Oil
  • 2 grams Onions chopped
  • 3 Cloves Garlic crushed
  • 1 tbsp Ginger chopped
  • 1 tbsp Curry Paste red
  • 1 tbsp Tomato Paste
  • 2 tbsp Fish Sauce Thai
  • 1/2 tsp Coriander diced
  • 1 tbsp Brown Sugar
  • 1 Can Of Crushed Tomatoes Chopped
  • 1 Coconut Milk (400 Millilitre)
  • 1/2 Kg Chicken Fillets (thigh) cut into strips


Method

  1. Heat oil in a large saucepan.
  2. Saute onion, garlic and ginger until onion is tender.
  3. Stir in curry and tomato paste and cook while stirring for about 2 minutes
  4. Add chicken and cook for further 3 minutes until well coated and almost cooked.
  5. Blend in coconut milk.
  6. Bring to the boil and then reduce the heat and let it simmer for 10 minutes
  7. Stir in tomatoes, sauce, coriander and sugar and simmer for another 3-5 minutes.
  8. Serve with steamed jasmine rice.

Notes

Recipe Hints and Tips

  • Tomato and coconut chicken curry is suitable to freeze up to three months

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