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Tomato curry


  • Heat a little oil in a wok (or large non-stick pan) and sauté the chillies, garlic, ginger and curry leaves until tender.
  • Add a good splash of coconut cream with the stock, cardamom, seasonings, cumin, fish sauce, lime juice and sugar. Stir and gently cook to release the aromas.
  • Turn the heat down, add the tomatoes and simmer for about 20 mins until they are just tender, adding the remaining coconut cream little by little. Then taste for seasoning and stir through the coriander.
  • Serve the curry on a bed of steamed rice with lots of the sauce spooned over.


  • vegetable oil
  • 2 small red chillies, sliced
  • 2 garlic cloves, crushed
  • 50 gm fresh ginger, peeled & coarsely chopped
  • 6 fresh curry leaves
  • 100 ml+ coconut cream
  • ½ cup vegetable (or chicken) stock
  • 5 cardamom pods, smashed
  • sea salt & freshly ground pepper
  • 1 tspn ground cumin
  • a splash of Asian fish sauce
  • juice of ½ fresh lime
  • 1 tbsp shaved palm sugar (or soft brown sugar)
  • 10 ripe red tomatoes, cored & quartered
  • 1-2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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