Thai Style Chicken and vegetable curry

1 TBS oil
1 chicken breast cut up into chunks
1 TBS grated ginger
1 TBS thai curry paste (I used PanAng Paste)
1 small onion diced
½ a yellow or red pepper cut into strips
1 mushroom sliced
3 or 4 snow peas, whole
1 TBS fish sauce
1 tsp of tamarind concentrate
1 TBS mango chutney
1 tsp sugar
100 ml base gravy
150 ml coconut milk


method:

Add oil to a hot wok or pan
Fry the chicken on a high heat until almost done
Add ginger and fry for 1 minute
Add onions and fry for a further 3 minutes
Add the curry paste and fry for 3 minutes
Add the pepper and fry for 3 minutes
Add the tamarind, mango chutney and sugar; the mushrooms and snow peas and fry for 2 minutes
Add the gravy and the coconut milk and reduce the heat and cook for 5 minutes stiring all the time.

Serve with Jasmine rice