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Process tomato puree, chile paste, ginger, garlic, shallots, onion, salt and water to a fine paste in a food processor. Heat oil in large pan, add spice paste and fry over low heat for 5 minutes. Add chicken and lemongrass and mix well. Cover and cook over low heat for 15 minutes. Add coconut milk and simmer for 15 minutes. Serve with rice.
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