In a bowl marinate the chicken with the curry paste.
Heat oil in a pan and sauté the onion, ginger paste and garlic paste for 2 minutes being careful not to allow the garlic to burn.
Add the chicken and 1/2 of the coconut milk and cook until the chicken is cooked through adding a little water if necessary.
Add the remaining coconut milk and allow to simmer for 3 minutes.
Mix through the chopped coriander leaf and adjust salt to taste before serving.