Tomato and Coconut Chicken Curry

2 teaspoons oil

2 onions, chopped

3 cloves garlic, crushed

1 tablespoon chopped ginger

1 tablespoon red curry paste

1 tablespoon tomato paste

500grams chicken thigh fillets, cut into strips

1 x 400ml can coconut milk

500 grams tomatoes, peeled and chopped

2 tablespoons Thai fish sauce

� bunch coriander, chopped

1 tablespoon palm or brown sugar.

Heat oil in a large saucepan.  Saute onion, garlic, and ginger and tomato paste.

Cook, stirring, for 2 mins.

Add chicken. Cook stirring for 3 mins  until well coated and almost cooked.

Blend in coconut milk.  Bring to the boil.  Reduce heat.  Simmer for 10 to 15 mins.

 Stir in  tomatoes, Thai fish sauce, coriander and sugar.  Simmer for 3 � 5 mins.  Serve with steamed Jasmine Rice. Or just steamed Rice.