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    You are in: Home / Thai / Tomato and Coconut Chicken Curry Recipe
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    Tomato and Coconut Chicken Curry

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    dale!'s Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a large saucepan or pot and sauté the onion, garlic and ginger gently until the onion is soft.
    2. 2
      Stir in the curry paste and tomato paste and cook for 2 minutes, stirring.
    3. 3
      Add the chicken and cook for 3 minutes until it's coated in the spice mix and almost cooked.
    4. 4
      Stir in the coconut milk and bring to the boil.
    5. 5
      Reduce the heat and simmer for 15 minutes.
    6. 6
      Stir in the tomatoes, fish sauce, coriander and sugar.
    7. 7
      Simmer for another 5 minutes.
    8. 8
      Serve with jasmine rice.

    Ratings & Reviews:

    • on April 08, 2002

      55

      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 31, 2010

      55

      Loved this dish. The sauce is very similar in flavor to one I used to get at a favorite restaurant. I'm delighted to find something I can now make at home. I cheated a little and used canned diced tomatoes with garlic, and used chicken breast meat, but otherwise followed the recipe to the letter. Really enjoyed this quick, flavorful curry. Thanks, dale!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2009

      55

      2 onions seemed like a lot, so I only used one and subbed chicken breasts for the thighs. This was a very mild, creamy coconut curry and the tomato was a nice touch. Next time I'll add extra curry paste and maybe a little extra tomato.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Tomato and Coconut Chicken Curry

    Serving Size: 1 (328 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 237.6
     
    Calories from Fat 67
    28%
    Total Fat 7.4 g
    11%
    Saturated Fat 1.6 g
    8%
    Cholesterol 103.7 mg
    34%
    Sodium 842.9 mg
    35%
    Total Carbohydrate 15.7 g
    5%
    Dietary Fiber 2.5 g
    10%
    Sugars 9.6 g
    38%
    Protein 26.9 g
    53%

    The following items or measurements are not included:

    red curry paste

    reduced-fat coconut milk

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