400 ml coconut cream
2 tbs red curry paste
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
200 g green beans
400 ml coconut milk
100 ml water
4 Thai eggplants, quartered
1 tbs palm sugar
1 tbs fish sauce
Salt, to season
1 tbs neutral oil
Thai basil leaves, to garnish
This soup has a super fresh and creamy taste. Make sure you use coconut cream for cooking. One more time this recipe shows that you don´t need much ingredients to cook a special meal.
Fry curry paste in neutral oil in a saucepan for 2 minutes.
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, thai eggplants and 200 ml coconut milk, and simmer for 10 minutes or until potatoes are cooked.
Add beans, and simmer for a further 2 minutes.
Add rest of the coconut milk and water. Simmer for another 5 minutes.
If it´s to thick add more water.
Add palm sugar, fish sauce, then bring to boil and turn off heat.
Transfer to a serving bowl and garnish with Thai basil.