Step 1

In a skillet heat vegetable oil on medium heat. Quickly saute chicken until it is lightly brown on all sides. Sprinkle with salt and ginger.

Step 2

Add the onions and cook until onions are translucent.

Step 3

Add in the coconut milk and the curry paste. Stir well as this will deglaze the pan for extra flavor.

Step 4

Allow the mixture to come to a slight boil. Reduce heat and add the fish sauce, tamarind paste, and lemon grass. Cook for an additional 10 minutes.

Step 5

Add in the brown sugar and cilantro.

Step 6

Serve over jasmine rice.