I finally measured the ingredients out.
This is Whole 30 approved.
I'm not happy with the picture, but I'm posting it anyway.
16 oz chicken broth
4 Kaffir Lime Leaves
1/2 inch chunk of galangal, sliced into thin slices
1 stalk of lemon grass (cut diagonally up till the purple starts to disappear)
1 pound of chicken (cut up into bite size)
1 cup of snap peas
1 can straw mushrooms (unless you can find fresh! If you can use them!)
1 bunch of cilantro, cut up
1 Japanese eggplant - sliced thin
1/2 cup of coconut milk (full fat from the can)
In a large pot combine chicken broth & curry paste - add lemongrass, lime leaves & galangal simmer for about 3 -5 minutes.
Add chicken Cook for 10 minutes covered.
Add peas, eggplant, cilantro & mushrooms.
Cook for another 5-10 minutes (or till peas are the texture you want)
Add coconut milk.
Heat till warm.
Garnish with more cilantro & chili pepper oil.
Toss in some thai peppers if you like it spicy.