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. You can replace coconut milk with evaporated milk, but traditionally, coconut milk is a must.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside.

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  • Place the chicken in the skillet 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 a boil. Reduce heat, cover skillet, 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 skillet. 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 cilantro and the fried shallots to serve.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

425 calories; 23.7 g total fat; 79 mg cholesterol; 806 mg sodium. 26.5 g carbohydrates; 28.8 g protein; Full Nutrition


Reviews (81)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
This is really good though quite spicy. It all depends on the red curry paste you get though. When I made it my roommates and I had to eat slowly drink water and use a lot of rice.:0) In any case definitely a good recipe. I replaced the palm sugar with brown sugar the fish sauce with salt and used a can of diced tomatoes for all the tomatoes in the recipe. Truthfully the Shallots and Cilantro are garnish. If on a tight budget eliminate them. Read More
(45)

Most helpful critical review

Rating: 1 stars
09/11/2014
Oh boy way too much fish sauce. 2 tsp would have tasted good. However with 2 Tbls the dish had a distinct aftertaste of something awry. Read More
98 Ratings
  • 5 star values: 70
  • 4 star values: 18
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/25/2004
This is really good though quite spicy. It all depends on the red curry paste you get though. When I made it my roommates and I had to eat slowly drink water and use a lot of rice.:0) In any case definitely a good recipe. I replaced the palm sugar with brown sugar the fish sauce with salt and used a can of diced tomatoes for all the tomatoes in the recipe. Truthfully the Shallots and Cilantro are garnish. If on a tight budget eliminate them. Read More
(45)
Rating: 5 stars
02/02/2004
Very tasty! My husband is Burmese (born and raised in Rangoon/Yangon). He agreed with the description Michelle gave to the dish. It really is a Thai dish not a Burmese one. However since it has a Burmese influence I thought I'd cook it up and see if it met with his approval. I substituted the coconut milk for reduced fat coconut milk. It worked perfectly and he loved the dish. He suggested that more fish sauce should be added (about 1 Tbsp. more) to give it a more authentic Burmese influence. Thanks! Read More
(18)
Rating: 5 stars
01/05/2008
Everyone I cook this for always loves this recipe. A few tips. It is easy to overcook the chicken - keep an eye on it. I like to add additional vegetables sometimes (carrots zucchini and straw mushrooms). I keep half the tomatoes fresh (uncooked) and use them to garnish the dish with the cilantro and shallots (see picture). Make sure that when you cook the shallots you cook them well they are best when they are definitely brown and definitely crispy. Finally red curry paste varies widely in how hot it is. Be careful the first time you use a new bottle - it is easy to add more as you go (doesn't have to all be added at the beginning). Frequently I find that there is too much liquid just dump some off. The ratios of liquids are not that important and I frequently just add in the whole can of coconut milk. The liquid is great with the rice so don't stress about how much liquid you have just make sure the flavor is right. Great recipe! A nice dish for the winter because of the nice cheery colors and the spice. Read More
(14)
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Rating: 5 stars
01/25/2004
I made mistakes with this one. Used small pieces of chicken so I shouldn't have used so much water. Had to let the water boil off. I ended up adding more about another 1/2 cup of coconut milk (lite) and stirred the cilantro into the sauce. This was a bit salty I would probably use a little less fish sauce next time. Still tasted great. Thanks for the recipe. Read More
(11)
Rating: 5 stars
04/01/2005
I really like this recipe it has a great balance of flavors the fried shallots really adds to it but if you dont have enough you can fry up crispy some paper thin sliced onions. I have made this a few times with chicken and just tried it with baked firm tofu (30 min at 400 degrees) marinated with 6 tblsp. of soy sauce 2 tsp of both honey and balsamic vinegar and a few cloves of garlic. My family especially my husband likes finely minced fresh jalapeno peppers in the dish. I dont use palm sugar just reg. sugar. Thank you M. Chen for submitting this recipe which is now served frequently in my home. Read More
(9)
Rating: 5 stars
01/05/2011
I don't like to review a recipe when I have changed it but this one had great "bones" and we enjoyed it very much. Did not use the shallots fresh tomatoes or cilantro but DID use the curry paste curry powder and coconut milk as directed; I also used a small can of diced tomatoes instead. Thickened it up with a little flour in the cocount milk and stirred it in. Served it with sticky rice and cole slaw. Will make again! Dee-lish. Read More
(7)
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Rating: 5 stars
10/04/2006
This dish was very good. Easy to prepare. Browned chicken in skillet and finished in the crock pot. We could not find palm sugar anywhere and we live in a very diverse area. Used medium curry paste would have preferred hot. The dish was missing something maybe an additional spice. We couldn't figure it out but we still believe this recipe is a 5 star and will make again. BTW - the curry paste stained our utensils. Read More
(6)
Rating: 5 stars
01/31/2006
this was the 5th curry dish i've tried off allrecipes. hands down this was the best! dee-lish!!! Read More
(6)
Rating: 5 stars
06/20/2011
Yum! My mom is from Burma and while this was really good it's not Burmese as Michelle says. I added too much water as I was afraid that it would be too hot-- big mistake. Barely cover the chicken with water. Also my red curry paste wasn't very hot at all so I added almost twice the amount. I used soy instead of fish sauce (I know it's not really an acceptable substitute but I didn't have any!) and skipped the cilantro because the boyfriend doesn't care for it. Served this over coconut rice.. delicious! A note about the shallot garnish: I use a regular yellow onion and just slice it really thin. My mother uses much more oil so that she can store the fried onions on the countertop (in oil) and use it as garnish whenever she pleases. Although I changed quite a bit I have no doubt the recipe would be good as written. Read More
(5)