Tomato And Coconut Chicken Curry

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.