Olive oil (3 tbp)
Put in pan on high heat.
Chicken (1 kg thigh meat in small pieces)
Sauté until well browned.
Remove & reserve.
Onions (2 medium finely chopped)
Red chilli pepper (2 finely chopped)
Ginger (fresh 1 cm cube peeled and chopped)
Garlic (2 cloves crushed)
Add to pan & sauté until soft but not coloured.
Tomato paste (150g)
Add and sauté for around 5 minutes.
Sugar (2 tsp soft brown)
Shrimp paste (1 tsp)
Dark soya sauce (3 tsp)
Chicken stock (100 ml)
Tomatoes (400g skinned, seeded & chopped)
Coconut Milk (60 ml thick)
Black pepper (1 tsp ground)
Salt (1 tsp)
Add and stir well.
Simmer for 10 minutes.
Return reserved chicken.
Simmer for 1 hour or until tender.
Coriander leaves (1 tbp chopped)
Scatter on top & serve.
Serve with rice.
An interesting dish with a sweet/sour/hot flavour