Thai Red Curry Chicken

Rinse the meat, pat dry and cut into bite-size pieces. Peel the onions, garlic and ginger and finely chop. Heat 2 tablespoons of oil in a saute pan or wok. Brown the meat on all sides. Remove the meat from the pan and set aside. Add the onion, garlic and ginger to the pan and saute until translucent. Stir in the curry paste and the tomato paste. Deglaze with the broth. Stir in the peanut butter. Return the meat to the pan and simmer for 10 minutes over medium heat. If necessary, combine the cornstarch with cold water and stir into the sauce to thicken.