Heat a deep, wide frying pan. Add the mince, onion and garlic and fry for 5 minutes. Stir in the tomatoes, curry paste and coconut milk. Simmer for 30 minutes. Serve with steamed rice and garnish with fresh coriander.
If freezing: Cool, then freeze in a large freezer-proof container. Cover and freeze for up to 3 months. Defrost at room temperature. Tip into a saucepan, add a splash of water and reheat for 5-10 minutes until piping hot.