My Thai

Seriously the best curry chicken I have ever created! It's a hybrid. David and I came up with it when we found a little Thai place in Springville. Here's the recipe:
THAI CURRY CHICKEN
-1 rotisserie chicken
-2 lg. onions, diced
-1 lg. green bell pepper
-10 lg. tomatoes peeled, diced (out of season use canned tomatoes about 2 quarts, diced or crushed)
-1 can chicken broth
-2 Tbs. garlic
-2 Tbs. ginger
-1 can bamboo chutes drained
-1/2 cup agave nectar, or sugar
-2 cans coconut milk
-4 Tbs. coconut oil
-red curry paste
-fish sauce
Shred chicken and set aside. Peel and roughly chop tomatoes. Sprinkle with a little salt and allow to weep. Roughly chop onions, slice pepper, mince garlic and ginger and saute in coconut oil until slightly translucent. Add chicken stock to just cover the onions. Add tomatoes and bamboo chutes. Cover and allow to simmer for about 10 min. Add coconut milk, curry paste, agave, and fish sauce. Allow to simmer for another 10 to 15 min. Add chicken and heat through being careful not to boil. May be thickened with corn starch.
Toppings:
-shredded green cabbage
-thinly sliced white mushrooms
-bean sprouts
-grated carrots
-thinly sliced celery
-honey roasted peanuts chopped
Serve on rice, I like basmati best but white is fine. Garnish with cilantro and a squeeze of lime.