This is delicious! Thank you ROMA for the recipe I've been wanting for years after having in a Thai restaurant! My boyfriend and I made this together, using chicken thighs instead of breasts because we really wanted the meat to remain moist. We used a mixture of curry's, including Penzy's sweet curry (yum), red curry paste, and a curry powder that I got at an Indian store. We added two minced serrano's for added heat. Chaokoh coconut milk was the PERFECT product for this-nice and thick and I highly recommend it. We drained the tomatoes, added a pinch of lemongrass, only 2 tablespoons of sugar, and simmered uncovered for less than thirty minutes and it was perfectly thick, lucious, and creamy. Even though we used all the tomato products (minus the drained liquid), this did not have a strong tomato flavor or even a red color. It was a golden orange- probably because most of our curry was the yellow variety. Served with Indian jeera rice (which includes cumin seed) and a cold chick pea and cucumber salad. You deserve all five stars for sure! Can't wait to eat the leftovers and make again! Now- to everyone who had disappointing results I just want to say how important it is to use high quality ingredients- especially the curry mixture and coconut milk. The spice is such a dominant flavor in the dish that a substandard mixture could very well ruin it. It's hard to end with a quality dish if you don't start with quality ingredients.
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This is delicious! Thank you ROMA for the recipe I've been wanting for years after having in a...