A delightful twist on a classic chicken curry, combining the richness of coconut milk with the tanginess of tomatoes.
Heat a drizzle of oil in a large saucepan over medium heat.
Using a neutral oil like vegetable or canola ensures the flavors of the curry shine through.
Add the chopped onion, minced garlic, and grated ginger to the pan, and sauté until the onion is soft and translucent.
Stir frequently to prevent the garlic from burning, as it can turn bitter.
Stir in the red curry paste and tomato paste, cooking for a couple of minutes to release their aromas.
Cooking the pastes enhances their flavors and integrates them into the dish.
Add the chicken pieces and cook until they are lightly browned on all sides.
Ensure the chicken is cut into even pieces for uniform cooking.
Pour in the coconut milk and bring the mixture to a gentle boil.
Stir well to combine the coconut milk with the spices and chicken.
Reduce the heat and let the curry simmer for 15 minutes, allowing the chicken to cook through.
Cover the pan partially to retain moisture while allowing the sauce to thicken slightly.
Add the chopped tomatoes, fish sauce, and brown sugar, stirring to combine.
Taste the sauce and adjust the seasoning if needed, balancing sweetness and saltiness.
Simmer for an additional 5 minutes to meld the flavors.
This step ensures the tomatoes soften and integrate into the sauce.
Garnish with chopped fresh cilantro before serving.
Adding fresh herbs at the end preserves their vibrant flavor and color.
Serve hot with steamed jasmine rice or your preferred side.
Warm naan bread also pairs wonderfully with this curry.
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