Tomato Coconut Curry
Tomato Coconut Curry | Maximum Flavour Extraction
Last-minute adaptations lead to long-lasting innovations. Delicious tomato meets harmonious coconut with pretty much any other meat or vegetable of your choice.
Equipment
- 1 large sauté pan or wok
- 1 spatula or wooden spoon
- 1 can opener
- 1 tasting spoon
- 1 medium mixing bowl
- 1 kitchen knife (optional)
- 1 kitchen scale (optional)
Ingredients
Key Ingredients
- 1 can coconut milk (shaken) (400 mL)
- 1 can whole plum tomatoes
- 2 tbsp olive oil (30 mL)
- 2 cloves garlic (peeled and minced) (30 g)
- 2.5 cups assorted vegetables (fresh or frozen) (diced) (625 g)
- 400 g protein (fish, tofu, cooked chicken, pork or beef)
- 2 tsp Kosher salt (8 g)
- 2 tsp black pepper (8 g) (freshly ground)
Seasonings
- 1 tbsp butter (15 mL)
- 2 tsp cumin (8 g)
- 2 tsp chilli powder (8 g)
- 1 tsp paprika (4 g)
- 1 tsp garlic powder (4 g)
- 1 tbsp soy sauce (15 mL) (optional)
- 3 tsp curry powder or curry paste (12 g)
Instructions
- Bring a large fry pan to medium heat on the stovetop.
- In a mixing bowl, combine all seasonings: 2 tsp cumin (8 g), 2 tsp chilli powder (8 g), 1 tsp paprika (4 g), 1 tsp garlic powder (4 g), 2 tsp Kosher salt (8 g), 2 tsp freshly ground black pepper (8 g), and 3 tsp curry powder (12 g).
- Shake a can of coconut milk (400 mL). Using a can opener, open the can of coconut milk and a can of whole plum tomatoes, and set them aside.
- Once the pan is hot and slightly smoking, add 2 tbsp olive oil (30 mL) then add 1 tbsp butter (15 g).
- Once the butter has melted, add the minced garlic and seasoning mix to the hot oil to toast for 30 – 60 sec, stirring constantly with a spatula.
- Once the spices have deepened in colour and smell fragrant, add the full contents of the cans of coconut milk and whole plum tomatoes.
- Lightly mash the whole tomatoes with the spatula and let the curry base simmer at medium for 10 min.
- After the curry has reduced in volume by roughly 20%, add the protein of choice and the assorted vegetables.
- Allow the curry to simmer for 10 additional min at medium-low uncovered.
- Once the curry has thickened, it is ready to serve as is or with your favourite rice or naan bread. Enjoy heartily!
A new found family favourite – this take on a Goa fish curry has filled our hearts with warmth and spice. Once the coconut milk goes in this is a simple “set on low and forget” meal that is solid on it’s own or served with your favourite starch of choice. Perfect for dinner or lunch leftovers with its stew and curry elements that enable a deepening of flavours when consumed the next day.