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
Creamy tomato and coconut chicken curry with aromatic spices, perfect for a flavorful and comforting meal.
4
servings15
minutes30
minutes400
kcal45
minutesKeep the screen of your device on
Ingredients
2 tsp Oil
2 gram 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 Crushed Tomatoes-Chopped
1 Coconut milk (400 millilitre)
.5 kg Chicken fillets (thigh)-cut into strips
Directions
- Heat oil in a large saucepan.
- Saute onion, garlic and ginger until onion is tender.
- Stir in curry and tomato paste and cook while stirring for about 2 minutes
- Add chicken and cook for further 3 minutes until well coated and almost cooked.
- Blend in coconut milk.
- Bring to the boil and then reduce the heat and let it simmer for 10 minutes
- Stir in tomatoes, sauce, coriander and sugar and simmer for another 3-5 minutes.
- Serve with steamed jasmine rice.
Notes
- Tomato and coconut chicken curry is suitable to freeze up to three months
Have your say!