Tomato and Coconut Chicken Curry
๐ Cook Time: 30 minutes
๐ Prep Time: 20 minutes
๐ Total Time: 50 minutes
Description: A not-too-hot curry with Thai flavors, this Tomato and Coconut Chicken Curry is a delightful fusion of aromatic spices and creamy coconut milk. A dish that surpasses restaurant quality, it’s a culinary journey to Thailand on your plate. Don’t underestimate the magic of fish sauce; it’s the secret ingredient that elevates the taste to new heights.
Recipe Category: Curries
Keywords: Lunch/Snacks, Chicken, Poultry, Coconut, Fruit, Nuts, Meat, Thai, Asian, Potluck, Spicy, < 60 Mins, Stove Top
Nutritional Information (per serving):
- Calories: 237.7
- Fat Content: 7.5g
- Saturated Fat Content: 1.6g
- Cholesterol Content: 103.8mg
- Sodium Content: 843mg
- Carbohydrate Content: 15.7g
- Fiber Content: 2.6g
- Sugar Content: 9.7g
- Protein Content: 27g
Servings: 4
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | onions |
| 2 | garlic cloves |
| 3 | gingerroot |
| 1 | red curry paste |
| 1 | tomato paste |
| 1 | boneless skinless chicken thighs |
| 500ml | reduced-fat coconut milk |
| 400g | tomatoes |
| 500ml | Thai fish sauce |
| 2 | palm sugar |
| 1/4 | brown sugar |
Instructions
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Sautรฉ Aromatics: Heat the oil in a large saucepan or pot over medium heat. Add finely chopped onions, minced garlic, and grated gingerroot, and sautรฉ gently until the onions turn soft and translucent.
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Add Curry Paste: Stir in the red curry paste and tomato paste, allowing them to cook for about 2 minutes, stirring continuously until fragrant.
-
Cook Chicken: Add the boneless skinless chicken thighs, cut into bite-sized pieces, and cook for approximately 3 minutes, ensuring they are coated evenly with the spice mix and almost cooked through.
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Incorporate Coconut Milk: Pour in the reduced-fat coconut milk and bring the mixture to a gentle boil.
-
Simmer: Reduce the heat to low and let the curry simmer for about 15 minutes, allowing the flavors to meld together and the chicken to become tender.
-
Add Tomatoes and Seasoning: Stir in the diced tomatoes, Thai fish sauce, chopped coriander, palm sugar, and brown sugar. Let the curry simmer for an additional 5 minutes, allowing the tomatoes to soften and the flavors to intensify.
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Serve: Once ready, ladle the aromatic Tomato and Coconut Chicken Curry into serving bowls and garnish with fresh coriander leaves. Serve hot alongside fragrant jasmine rice.
This tantalizing Tomato and Coconut Chicken Curry is a harmony of flavors, blending the sweetness of coconut milk with the tanginess of tomatoes and the depth of Thai spices. Perfect for a cozy dinner or a gathering with friends, it’s sure to become a favorite in your recipe collection. Enjoy the vibrant taste of Thailand in every mouthful! ๐๐ฅฅ๐
