Preparation

Add all curry paste ingredients to a saucepan and combine.
Now add the coconut cream. Stir then bring to the boil over medium heat. Add onions followed by chicken, reduce heat and simmer whilst stirring for 2 minutes.
Now add potato, sweet potato, pea eggplant and 1 cup coconut milk, and simmer for 10 minutes or until potatoes are cooked.
Add apple eggplant and snake beans, and simmer for a further 2 minutes. Add the remaining coconut milk. Simmer for another 5 minutes, add 1 tablespoon palm sugar, fish sauce, then bring to boil and turn off heat.
Transfer to a serving bowl and garnish with Thai basil.

Ingredients

  • 1 cup coconut cream
  • 1 small onion, sliced into wedges
  • 200 g chicken breast or thigh, sliced into bite-sized pieces
  • 1 medium potato, peeled, quartered
  • 1 sweet potato, peeled, sliced into 3 cm pieces
  • 12 pea eggplant
  • 2 cups coconut milk
  • 1 apple eggplant, sliced into 3 cm pieces
  • 4 snake beans, sliced into 5 cm lengths
  • 1 tbsp palm sugar
  • 1 tbsp fish sauce
  • pinch of salt, to season
  • Thai basil leaves, to garnish
  • Red curry paste
  • 2 tsp shrimp paste
  • 2 tbsp kroeung
  • 2 tbsp palm sugar
  • pinch of salt
  • 1 tbsp fish sauce
  • 2 tbsp red pepper paste