Tomato And Coconut Chicken Curry

Name: Tomato And Coconut Chicken Curry
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

12 ingredients

8 steps

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 saute 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.