1In 4-quart saucepan or Dutch oven, heat oil over high heat. Add chicken, garlic and ginger; cook and stir 2 to 3 minutes. Add the curry paste; cook and stir 1 to 2 minutes.
2Stir in remaining ingredients. Reduce heat; cover and simmer 30 to 40 minutes or until sauce has thickened and chicken is no longer pink in center.
3Serve with rice.