Heat the vegetable oil in a large non-stick wok or frying pan. Add the shallots and garlic and stir fry until translucent.
2 tbsp vegetable oil, 3 shallots, 2 cloves garlic
Add half of the tomatoes and cook over a medium high heat until soft. Add the remaining tomatoes and repeat. This is recommended to avoid the tomatoes becoming stodgy.
Add the ginger and lemongrass. Stir fry until the sauce becomes a richer, deeper red colour. Then add the chilli powder, turmeric, fish sauce, and palm sugar and stir.
3 sticks lemongrass, 1 cm ginger, 1 ½ tsp chilli powder, 1 ½ tsp fish sauce, ½ tsp turmeric, 1 ½ tsp palm sugar
Add the chicken pieces with 1 ½ cups of water and mix. Bring to a boil on high for 5 minutes. Then, cover and simmer on a medium heat for approximately 10 minutes. Finish the curry by removing the lid and allowing the sauce to cook down and thicken (approximately another 15 minutes).
250 g chicken pieces, 1.5 cups water
Remove the lemongrass pieces, and serve with steamed white rice.