Creamy Red Chicken Curry

• 2 tbsp oil
• 1 None onion, cut into thin wedges
• 2 cloves garlic, crushed
• 1 piece (1-inch) ginger, grated
• 3 1/4 lbs chicken drumsticks
• 1/4 cup red curry paste
• 1 cup coconut milk
• 1/3 cup chicken stock
• 1 bunch gai lan (Chinese broccoli) or bok choy, cut into 2-inch lengths
• 2 large ripe tomatoes, diced
• None None Cilantro leaves, to serve

1. Heat oil in a large saucepan on high heat. Saute onion, garlic and ginger for 1-2 mins, until onion is tender. Add chicken and cook for 3-4 mins, until browned, turning occasionally.
2. Stir in curry paste and cook for 1-2 mins, until aromatic, Stir in coconut milk and stock. Bring to a boil. Reduce heat to medium; simmer, uncovered, for 25-30 mins, until chicken is tender (adding water, if needed) and cooked through.
3. Stir in gai lan. Simmer for 1 min, until just wilted. Stir in tomato. Serve curry sprinkled with cilantro leaves.

oil, onion, garlic, ginger, chicken, red curry, coconut milk, chicken stock, broccoli, tomatoes, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/27009 (may not work)