1. Heat oil in a large saucepan or wok; cook onion, sugar and ginger over medium heat for about 4 minutes or til onion has softened. 2. Stir in curry paste for about 2 minutes; add chicken, cook til lightly browned. 3. Add coconut cream; simmer, covered, for about 30 minutes. 4. Blend flour with water; stir into curry over high heat til mixture boils and thickens. 5. Add tomato, stir til hot. 6. Serve onto bed of steamed rice; sprinkle with nuts. ---------------------------------------------------------------------------
Nutrition
Ingredients
