Tomato and Coconut Chicken Curry

Tomato and Coconut Chicken Curry


Servings 4
Time Needed Prep
Ingredients 12
Difficulty Easy

Rating (click to rate)

4.0 based on 11 ratings.


  • 2 tsp Oil
  • 2 g 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

Nutrition Information

Qty per
137g serve
Qty per
Energy 518cal 378cal
Protein 7.8g 5.7g
Fat (total) 9.2g 6.7g
 - saturated 3.7g 2.71g
Carbohydrate 13.6g 9.9g
 - sugars 12.2g 8.9g
Dietary Fibre 1.32g 0.97g
Sodium 2082mg 1522mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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



  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.

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

About Author

Gemma Lutton

Mother of three gorgeous kids and a extremely lucky husband. A stay at home mum now dipping her toes into the world of writing and escaping into fanta...Read Moresyland until 3pm rolls around, then back to being an awesome mother and wife. Read Less

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