1. Heat oil in a large shallow pan. 2. Throw in onions and cook for 10 mins, or until soft. 3. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn. 4. Stir in curry paste and cook for another minute. 5. Now pour in 1 liter of cold water, the tomatoes and 1 tsp salt. 6. Give it a good stir and bring to the boil. 7. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. 8. Will keep for 1 week in the fridge or freeze for up to 2 months. ---------------------------------------------------------------------------
Nutrition
Ingredients
