*To make a curry paste, mix 2 Tbsp. Thai Green Curry with 2 Tbsp. fish sauce. For a seafood-free paste, substitute 1 Tbsp. water and 1 Tbsp. oil for the fish sauce. To compensate for the saltiness of the missing fish sauce, add 1 Tbsp. soy sauce to the final dish (not to the paste).
In a large bowl, toss cubed chicken with turmeric until coated and set aside. In a large skillet, heat coconut milk over low heat for 5 to 6 min. Thoroughly mix in Thai Green Curry paste, add quartered tomatoes and continue cooking over low heat for 5 to 6 min. Add chicken and cook, covered, over medium heat for 10 min., stirring occasionally. Add remaining ingredients except cilantro sprigs, stir thoroughly, cover and simmer over low heat for 15 min. Add cilantro and continue cooking, uncovered, for 3 to 4 min.
Serve over rice.