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.

INGREDIENTS:
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

Curry:
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)

DIRECTIONS:
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.

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

  • Hi, Thank you for the lovely cntemoms. Normally when you are using a pressure cooker , you use the whistle which gives a sound, that helps you judge whether it’s cooked or not. If you are using a pressure which doesn’t give any sound, then it must be approximately 15 minutes to get the lentils cooked. Hope it helps, if you have any further doubt, please feel free to contact me.

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