Tomato Coconut Curry


Tonight, I present to you tomato coconut curry with sole fillets (for the boy) or soy chicken (for moi). Deeee-lish! The curry turned out a very vibrant colour and I loved seeing it change along the way. 




Tomato Coconut Curry

via Whitewater Cooks at Home (Shelley Adams)

Protein of your choice (we used sole fish fillets and soy chicken)
1/2 cup canola oil
12 kaffir lime leaves
1/2 tsp fenugreek seeds
2 tbsp garlic, minced
1 medium onion, finely chopped
4 medium tomatoes, diced
1 tbsp ground cumin
1 tbsp ground coriander
1/2 tsp turmeric
1 tsp salt
1/2 tsp cayenne pepper
1 cinnamon stick
1/2 tsp cloves
1 can coconut milk
1 cup fresh cilantro, chopped (optional)
salt and pepper to taste

Heat oil in a medium sized pot for 1 minute. Add kaffir lime leave and fenugreek seeds and allow them to sizzle for about 30 seconds. The leaves should shrivel a bit. Add garlic and sate for 3-4 minutes. Add onions and sauté until light brown, about 10 minutes. Stir in the tomatoes, cumin, coriander, turmeric, salt, cayenne, cinnamon stick and cloves. Continue cooking for about 10 minutes, or until the tomatoes have reduced a bit. Add the coconut milk. Bring to a boil. Cover, turn heat down to medium low, and simmer for about 20 minutes.

Place protein on a baking tray and sprinkle with salt and pepper. Bake at 350F for about 15 minutes or until starting to flake. Serve the protein with the curry over top, and garnish with the chopped cilantro (if using). We also served ours with rice and naan bread.



  1. pants3000 · April 8, 2013

    This was very delicious. A+ would eat again.


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