Khao soy

Dice chicken breast to no bigger than 10mm3

Blend onion and ginger with a cup of water.

Make a paste out of all the dry spices.

Heat oil on maximum heat until you can smell it.  Pour in blended ingredients and fry until they just start to go brown and start sticking to the pan.  Reduce heat to just over the cooker half way point.

Add paste mixture and fry for a minute or two.  Next add the tomato puree and keep frying until the mixture just starts to stick to the pan.

Add chicken and increase the cooker temperature to maximum.  Fry chicken until sealed (approx. 10 minutes).

Add two cups of water while stirring.  Add the coconut milk while stirring and bring to the boil.

Reduce cooker heat to minimum, cover completely and cook for 30 minutes, stirring every 10 minutes.

If necessary, add water to get a soupy consistency.  You don’t want it too thick.