Whisk together the soy sauce and brown sugar, pour over chicken and marinate the chicken for as long as possible or overnight in the fridge. Take chicken out of the fridge a few hours before cooking.
Seal the chicken in a hot pan, just until lightly coloured.
Put to one side for now.
In a hot pan using a touch of oil, sweat the shallots, garlic and fresh chilli for a minute. Add the ginger and tomatoes; reduce for about 5 minutes.
Place the ingredients that you have just cooked into a blender, then add lime juice, cinnamon, red pepper and fish sauce too. Blend the mix together to create a smooth paste. Pour the sauce over the chicken into a large pan for cooking out.
Leave this on a low heat, just so it's just slightly simmering for about 2 hours. Add a little water from time to time to prevent drying out. 30 minutes before the end of cooking, add the fresh basil, Kaffir lime leaves, and then the whole can of coconut milk.
Just before serving, add the fresh coriander, and a squeeze of lime.
made this 3 times in two weeks! love it and really dose impress everyone when I can say I didn't use any curry paste/jars!
I marinated the chicken in soya sauce and brown sugar, mixed it smells honey like and lovely! - 14 Aug 2013