About this recipe:This is actually a northern Thai dish with a definite Burmese influence. I first ate it in a Burmese restaurant in Melbourne, Australia. I asked for the recipe and of course I didn't get it. I later experimented with some Thai recipes and came up with this final result. We really love this with steamed jasmine rice. It's quite a hot and spicy dish, so if you want it a bit mild, check the curry paste you use first.
4 tablespoons vegetable oil
8 shallots, thinly sliced
450g skinless, boneless chicken, cut into large pieces
2 tablespoons red curry paste
1 tablespoon curry powder
125ml coconut milk
4 tablespoons tomato puree
2 tablespoons fish sauce
1 tablespoon palm sugar
2 medium tomatoes, cut into wedges
1 bunch coriander, chopped
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Method Prep:20min › Cook:30min › Ready in:50min
Heat the vegetable oil in a medium frying pan over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside.
Place the chicken in the pan with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover, and bring to the boil. Reduce heat, cover pan, and simmer until the chicken is no longer pink and juices run clear.
Stir the coconut milk, tomato puree, fish sauce, palm sugar and 1/2 the tomato wedges into the pan. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes, and continue cooking until tender. Top with coriander and the fried shallots to serve.
You can replace coconut milk with evaporated milk, but traditionally, coconut milk is a must.