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[2LV8ETR]

Just made this then. Vellllllly nice!

Ingredient
* 3 tablespoons green curry paste (store bought)
* 1 tablespoon peanut oil or vegetable oil
* 100g palm sugar (or brown suger)
* 100ml fish sauce
* 100ml tamarind water*
* 4 kaffir lime leaf
* 200ml coconut cream
* 400ml chicken stock
* 500g chicken breast, thinly sliced
* 100g snow peas
* ½ punnet grape tomatoes
* 4 Thai eggplant (or 1 medium eggplant)

Method
1. Heat the oil in a wok over a medium heat. Add the curry paste and fry for 30 seconds until fragrant.
2. Add the palm sugar and fish sauce and cook until thick and bubbling. Add the tamarind water, kaffir lime leaf, coconut cream and stock. Bring back to a boil and reduce to a simmer.
3. Add the chicken and cook for 1 minute. Add the tomato and eggplant, and snow peas and cook for 5 minutes.
4. Check the consistency as it needs to resemble a soup not a thick curry, adjust by adding extra stock if need be.

*Tamarind water can be made by using either a jar of tamarind paste mixed in equal parts with water or by soaking a block of tamarind in one litre warm water, removing the seeds and straining, keeping the tamarind water for later use.

TIP: Try adding a stalk of lemon grass and a knob of galangal to the soup before adding any meat or vegetables, simmering for 10 minutes to infuse the flavour. Remember to top up with stock or water to keep it of soup consistency.