Setup your Egg for a direct cook at 200°C with the expander basket and wok.
Pour your oil into the wok and add the red curry paste. Cook for 1 minute, stirring as it cooks.
Add 1/3 of the coconut milk (the thicker part) and stir for another minute.
Now add the palm sugar and allow it to dissolve.
Add the chicken and cook for a minute.
Now add the remaining coconut milk, fish sauce, snake beans, pepper, lime leaves, ginger, and tomatoes and cook for 3 or 4 minutes.
Now add the Thai basil leaves cook for 30 second and then taste. Add additional fish sauce or palm sugar to taste.
Serve with a portion of Jasmine rice.
