Blend the green chillies, green & red chilli padi, shallots, garlic, galangal & turmeric together with ¼ cup water to form a paste.

Pour paste into a wok & add ½ cup water. Cook for about 5 minutes on medium heat until the paste is cooked.

Lower the heat, then add in the coconut cream & 1 cup of water. Increase the heat back to medium while continuously stirring the gravy for about 7-8 minutes until it starts to boil.

Place the eggs one at a time into the gravy. (You can either crack the eggs directly into the wok or crack them into a ladle before lowering it into the wok). Pour in another ½ cup of warm water & let the eggs cook for 6-7 minutes, gently stirring the creamy mixture over the eggs to cook them evenly.

Add in the tamarind slice & salt then gently mix well again. If your gravy is too thick, add another ¼ cup of water. Sprinkle in the sliced turmeric leaf then serve hot.