Place eschallot, garlic, ginger, chilli, tomato paste and shrimp paste in a small food processor and process to a fine paste
Heat the oil in a large deep frying pan over medium heat. Add the paste and cook, stirring for 4 minutes or until fragrant. Add the lemon grass, cinnamon, star anise, palm sugar, fish sauce, coconut cream and water and bring to a simmer
Add potatoes reduce heat to medium, cover with a lid and cook for 15 minutes or until the potatoes are tender. Add snake beans and cook for 2 minutes
Add the chicken pieces and cook for 5 minutes, or until heated through. Add lime juice and stir to combine
Serve curry topped with chicken, crispy eschallots and curry leaves. Serve with roti and rice
Tips & Hints:
To reheat the chicken: Preheat oven to 180C. Place chicken on a roasting tray, cover with foil and cook for 15 minutes or until hot all the way through.
Alternatively you can add the chicken to the curry sauce in the last 5 minutes of cooking to heat through.