Ingredients
Serves 4-6
2 tbsp peanut oil
2 tbsp red curry paste
2 tbsp yellow curry paste
1.5kg chicken thigh fillets, cut into large bite size pieces
3 cups water
? cup fish sauce
3 tbsp palm sugar
1 cup milk
1 cup tomato wedges
Fried shallots to garnish
Method
Heat the oil in a large frying pan and add the curry powder and paste. Cook, stirring for 2-3 minutes or until aromatic.
Add the chicken and stir well so that all pieces are well coated.
Add all remaining ingredients except the shallots and bring to a simmer. Simmer very gently for 20-30 minutes or until chicken and tomatoes are tender.
Serve with steamed rice.
This dish will serve 4-6 people as a one dish meal, but more as part of a banquet.
Note
I love this curry from the north of Thailand as it contains no coconut milk, yet is still extremely tasty and healthy. If you dislike chunks of tomato in your curry (although they do break down substantially), you could substitute a cup of tomato puree.