Tomato And Coconut Chicken Curry - cooking recipe

Ingredients

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

Preparation

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