Chicken coconut soupChicken coconut soup

Add all curry paste ingredients to a saucepan and combine.

Now add the coconut cream. Stir then bring to the boil. 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.