In a bowl combine chicken, garlic, ginger, salt, thyme and pepper and set aside. In a large pan over high heat, add oil. When oil is hot add chicken and cook until browned.

Add chopped tomatoes, tomato paste and white onion and stir. Cook for about 10 minutes, until the tomatoes start to break down.

Add coconut milk and water and bring to a boil. Lower the heat to medium low and allow to simmer until the liquid thickens.

Remove from heat and garnish with chopped scallions.