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Tomato Coconut Curry

Posted by Elise Mitchell, BS, RYT, Health and Wellness Coordinator at Entrada on November 10, 2017

Elise MitchellServes 10

The Sauce

3 Tbsp tomato paste
2-3 tsp.Garam Masala
1 ½ tsp. salt
¾ tsp. sugar
1 ½ tsp. roasted cumin seeds (can use cumin powder instead)
½ - 1 tsp. Cayenne (or to taste preference – it packs a punch!)
1 bunch Fresh cilantro (1 cup finely chopped)
3 jalapeno, finely minced
3 Tbsp fresh lemon juice (approx. 2 lemons)
1-2 can coconut milk (approx. 20 oz)

Chicken and Veggies

3/4 cup Sesame/Grape Seed oil
3-4 tsp. Mustard seeds (black if you can – and not critical)
7-10 cloves of garlic
3 lbs. chicken breast
1 onion, medium chop (as in stir-fry)
2 bell peppers, medium chop
1 package sliced mushrooms
1 cup sugar snap peas/ snow peas
3-4 Tbsp. Red curry paste


Enough rice for the group
Salt and pepper

To Make The Sauce:

1. Put tomato paste in a mixing bowl with salt, sugar, garam masala, cumin seeds, cayenne, cilantro, jalapeño, lemon juice and a couple Tbsp. of water. Mix Well.
2. Slowly stir in the coconut milk – mixing as you go. Add a little extra if you have a lot of veggies.
3. Set aside, covered.

To Stir-Fry Chicken & Vegetables

1. Put half the oil in a large frying pan, over medium heat. Add in any and all desired veggies. Saute until veggies are tender but not too soft (a few minutes). Can add a little water to help soften without burning.

2. Set vegetables aside in a separate dish.
3. Place remaining oil in pan, over medium high heat. When oil is hot, add mustard seeds. When they start to pop (a few seconds) put in chopped garlic, curry paste. Stir for a few moments for garlic to wilt but not brown.
4. Stir in diced chicken and cook until it’s almost done. Add sauce, veggies and turn down heat to medium.
5. Stir until everything is heated to an even simmer. Turn off heat and serve with rice! Enjoy!

Nutrition Fun Facts

Coconut Curry: A delight to the senses! This recipe has amazing aromas and so much flavor you will forget how healthy it is for you!

Coconut Milk: Coconut milk contains lauric acid, antimicrobial lipids and capric acid, which have antibacterial, antifungal and antiviral properties. Coconut milk is highly nutritious when ingested, and these nutrients may help fortify and condition skin and hair as well.

The Herbs: Cumin has 66mg of iron per 100g – important for blood cell production! Cayenne helps speed up digestion/metabolism by stimulating enzyme production in the gut. Curry is full of turmeric – a natural anti-inflammatory food!

The Veggies: Mushrooms contain potassium -- an important mineral often lacking in Western diets. It aids in the maintenance of normal fluid and mineral balance, which helps control blood pressure. Onions contain chromium, which assists in regulating blood sugar. Peas contain plenty of vitamin C, which powers up your immune system and keeps skin youthful.

Garlic: Has been used for centuries as an antibacterial and antiviral. Heart healthy because it helps reduce arterial plaque. Keeps vampires away!

Curry Fun Fact: The word curry comes from a Tamil word kari or karil, meaning spices or sautéed vegetables. The meaning changed when Portuguese traders used it for the sauces with which rice was served. The British army in India further changed the meaning as its liking for hot sauces introduced the modern idea of curries being hot.

** These statements are only meant to provide anecdotal information about these ingredients**


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