Tomato and Coconut Chicken Curry

READY IN: 50mins
Recipe by dale!

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!

Top Review by JustJanS

This was amongst the best dishes we have cooked so far. I have made lots of similar curries but never thought of adding tomatoes and paste. What a difference they made! The only alterations we made were to omit the sugar and throw in some red and green capsicum at the end. This is my sort of food thanks dale!!

Ingredients Nutrition

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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