Chicken Curry with Tomatoes

This savory, red chicken curry uses the most common techniques for curry-making: frying the cream briefly and adding the paste. To ensure enough cream, I recommend you make your “Thick” coconut milk at least one day in advance and refrigerate overnight. (The fraction of cream that rises to the top depends on the butterfat content of your milk and the oil richness of your coconuts. See Fundamentals, Chapter 3.) The Thai seldom skin or seed their tomatoes before