Heat the oil in a large saucepan and add the onion.

Cook until the onion softens then add the curry paste and heat, stirring, until fragrant.

Add the rest of the ingredients and stir them through.

Bring it to a boil and then reduce to a simmer for five minutes.

If you want the sauce to be smooth, blitz it in a food processor or blender.

To serve, stir through a little cream then pour it over cooked chicken and top with toasted coconut.

The sauce can be kept in a properly sealed jar in the fridge but must be used a few days after opening. Alternatively, freeze any leftover sauce.