Heat oil in a sauté pan over a medium-high heat. Fry the chicken until browned. Now add the curry paste and coat the chicken. Fry off for a minute then add 500ml of water. Reduce the heat to low and simmer, covered with a lid for 20 minutes. Add the coconut milk and cook for a further 10 minutes uncovered.
While the chicken is cooking make the sambal by combining all the ingredients together in a bowl.
Serve the chicken curry with rice and a few spoonfuls of sambal.
Serves 4 | 
Prep 15-20 minutes | 
45 minutes 
