Tomato Coconut Curry Recipes

TOMATO COCONUT CURRY CHICKEN

Steps:

• Heat the oil in a large heavy skillet over medium heat. Add the onions and cook until golden.
• Add the garlic and ginger and cook another minute, stirring the whole time. Stir in the tomato paste, garam masala, cumin and salt. Mix well for about a minute until the spices are fragrant. Add a tablespoon of water to the pan when it starts to look dry.
• Stir in the coconut cream and chicken stock. Simmer on a low heat about 5-7 minutes until the mixture begins to thicken. Add the chicken and simmer another 10-15 minutes until cooked through.
• Stir in the spinach in the final minute of cooking to wilt. Top with fresh cilantro if desired and serve over rice or cauliflower rice and enjoy.

TOMATO & COCONUT CURRY

Steps:

• Tip the cumin, coriander and fennel seeds into a large, dry frying pan set over a medium-high heat and toast until fragrant and lightly browned. Immediately remove from the heat, then roughly grind using a pestle and mortar or spice grinder.
• Drizzle the oil into the pan. Add the curry leaves and sizzle for a minute, then add the onions. Fry for around 5 mins until lightly golden. Add the mustard seeds, ground spice mixture, turmeric, salt, garlic and chilli, and fry for another couple of minutes. Tip in all of the tomatoes and fry for a further minute before adding the coconut milk, tamarind and sugar.
• Simmer the curry for 25 mins until the tomatoes are really soft and the liquid has thickened a little. Taste for seasoning, and add a little more salt or sugar if needed. Serve hot with the rice.

SAUSAGE-TOMATO COCONUT CURRY

Steps:

• In a large skillet, heat oil over medium-high heat. Add sausage and onion; cook and stir until onion is tender and sausage is browned, 3-5 minutes. Add curry paste and garlic; cook 1 minute longer., Stir in the tomatoes and coconut milk. Bring to a boil; reduce heat. Simmer, uncovered, until sauce starts to thicken, 7-10 minutes. Add spinach, salt and pepper; cook and stir until spinach begins to wilt. Serve with rice.

TOMATO-COCONUT CURRY WITH COD

Steps:

• Preheat oven to 300°F. Pour oil into a large wide saucepan and add shallot. Set over medium-high and cook, shaking pan often, until shallot is golden brown, 3-5 minutes. Using a slotted spoon, transfer shallot to paper towels to drain; season with 1/2 tsp. salt.
• Return pan with oil to medium-high heat and add ginger and curry paste. Cook, stirring occasionally, until paste begins to stick to pan, about 3 minutes. Add tomatoes and cream and bring to a simmer. Cook, stirring occasionally, until tomatoes begin to burst and curry just starts to stick to pan, 6-8 minutes. Remove from heat.
• Season fish fillets all over with 1 tsp. salt and arrange over tomato mixture. Transfer pan to oven and bake until flesh is opaque all the way through, firm to the touch, and easily flakes when thickest part is pierced with a paring knife, 18-22 minutes.
• Transfer fish and curry to a platter. Toss basil with lime juice and a pinch of salt in a small bowl. Scatter over curry. Top with crispy shallots.

TOMATO BASED COCONUT CURRY WITH BUTTER BEANS

Steps:

• If you are using creamed coconut block, dissolve half (100g) in 300 - 400 ml hot water (less water = thicker curry) and set aside.
• Pre-heat the oil. Add the cumin seeds to the pan and fry for 15 - 20 seconds on medium heat.
• Add finely chopped onion and fry until it starts turning golden.
• Tip in curry powder, turmeric, fresh chopped ginger and garlic; continue frying for around 15 seconds on medium heat. Don't burn the spices or the onion.
• Add in tomatoes and sugar; cook on medium heat around 25 minutes or until the liquid reduces, and the base will have a paste-like consistency. Don't cover the pot with a lid.Tip: If using whole plum tomatoes you don't need to chop them before cooking. Tip the tomatoes into the pan. Let them cook for 5 minutes, then break them with a potato masher.
• Once the tomato base for the curry is thick and paste-like, pour in the dissolved creamed coconut and cook on medium heat without a lid for 15 more minutes or until you are happy with the thickness.
• Add the meat and the beans to the curry sauce for the last 5 minutes of cooking. Make sure the meat is hot throughout.
• Best serve with rice and naan bread.

QUICK PRAWN, COCONUT & TOMATO CURRY

Steps:

• Heat the oil in a large frying pan. Fry the onion, garlic and half the chilli for 5 mins or until softened. Add the curry paste and cook for 1 min more. Add the tomato purée, stock and coconut cream.
• Simmer on medium heat for 10 mins, then add the prawns. Cook for 3 mins or until they turn opaque. Scatter on the remaining green chillies and coriander sprigs, then serve with rice.