Half a can of no-name cream of chicken soup, three bird's eye peppers, two large cloves of garlic, couple teaspoons of muscovado sugar, small bunch of basil, chopped, left to simmer gently. Eventually, a finely diced chicken breast and a few dried eggplant slices, a couple teaspoons of tamarind paste, a sliver of shrimp paste, and the juice from an eighth of a lime. That carried on simmering for another twenty minutes or so, and was duly served with some of the aforementioned brown rice.
Happy panda.
