Thai Chicken Curry with Tomatoes

The other half has a cold. He’d been moping about the house all day sniffing and coughing. I wanted to cook something tonight that would sweat his cold out a little. This spicy curry was just the ticket. It satisfied both his growing chilli addiction AND made him feel a whole lot better too. Aren’t I the good samaritan? Incidentally, I loved it too – the spicy sauce is perfectly complimented by the sweet, cooling tomato and fragrant coriander. The perfect medicine any night of the week.

Spice paste:

1/2 onion (chopped)
4 cloves garlic (grated)
2cm piece fresh ginger (grated)
1 teaspoon shrimp paste
1 stalk lemongrass (very finely chopped)
7-10 dried red chillies (soaked for 30 mins in boiling water)
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon white pepper

800g chicken thighs (cut into large chunks)
1/3 cup coconut cream
2 tablespoons peanut oil
400ml coconut milk
1/2 teaspoon salt
2 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon tamarind paste
4-6 tomatoes (quartered)
4 tablespoons fresh coriander (chopped)

To make the paste, drain the chillies from their soaking liquid and place in a food processor with all the other paste ingredients. Blend into a fine paste for a few minutes. Set aside.

Heat a wok with the oil and coconut cream until it simmers. Cook on a moderate heat for 2-3 minutes until it has reduced by 1/2. Stir in the curry paste and cook, stirring for a further 2-3 minutes. Add the chicken, tamarind, salt, sugar, fish sauce and coconut milk and bring to a simmer, reduce the heat to low, cover the pan and simmer gently for 45 minutes, stirring occasionally. Remove the lid, add the tomatoes and simmer for 3 minutes. Remove from the heat, stir in the coriander, check for seasoning and serve.

There should be lots of rich, creamy sauce so it’s perfect with a pile of fluffy Jasmine rice.

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