Place the ginger, chilli, chilli flakes, onion, lemongrass, garlic, ground coriander and the fresh coriander into a food processor. Grate in the lime zest, add a little sesame oil and whiz into a course paste.
Add the fish sauce, soy sauces and the tomatoes and process for a few seconds longer.
Heat a further tablespoon of sesame oil with the sunflower oil in a deep pan over a moderate to high heat and use it to brown the chicken pieces, turning them so they colour nicely all over.
Add the spice paste and let it fry for two minutes, stirring constantly.
Pour over the coconut milk, stir, cover and leave to simmer over a low heat for 25-30 minutes.
Check that the chicken is completely cooked through and then add the juice of the lime and lemon.
Serve with vegetable fried rice and top with toasted almonds if you fancy.