Tonight, I was lacking a can of coconut milk, but proceeded anyways. I utilized the flavors from my previous attempt to create this fly-by-the-seat-of-my-pants version.
A splash of olive oil to start, heating in a pan over medium heat. To that I added one large diced sweet onion. Next, about two inches of fresh ginger, grated, and six cloves of garlic, grated. Cook that for about four minutes to remove the harsh raw taste but not to burn the garlic. Next, one tablespoon of Thai red curry paste, I like Roland brand in a jar, strong with the smell of shrimp paste. I stirred that all together and let cook for a couple of minutes, again to remove the raw taste and to begin melding the flavors.
To this I now added three large tomatoes, roughly chopped, and the chickpeas along with two cups of vegetable broth and the juice of one lime. I stirred everything together well and turned the heat to low. Simmering a curry or stew is your best method for acheiving a balance of integrated flavors.
I finished the curry with two tablespoons Thai fish sauce, two tablespoons dark soy sauce, one tablespoon honey, and 1/2 cup of tamarind juice. For those unfamiliar with tamarind, I equate it to raisins in its smoky semi-sweet flavor. (I keep a block of dehydrated tamarind in my pantry - I break off a large piece and reconstitute it in hot water then strain it and use only the extruded juice while discarding the pulp.)
The finished meals, vegetarian for myself, with chicken for the men. Both versions with a scattering of freshly chopped cilantro from my herb garden.
As for Chef? He proclaimed it delicious - which may be courtesy but I will take the compliment and cook for him again.