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thai green curry

INGREDIENTS+ux|*j4W2|"G
For the paste'D'Ex9\0xhY

m_9?&z$^+H9U.O8D 2 long green chillies
9if9xBR)t+?~:j&~J 10 green birds eye chillies
i:O3y A&s-|h}:R 1 tbsp chopped lemon grass
*Nc:qWe,}4Z/_`%~ 3 shallots, peeled and chopped UZ3q/H,P8Y
8 cloves garlic, peeled and chopped
V2IZg+g#g?(p Small bunch fresh coriander, with roots if you can find them
IH"XFN ½ tsp ground cumin
qo$o1}T"?u4g5G,f 2 tsp ground coriander
-c,F[hR5{v ½ tsp white pepper, you know the old fashion stuff that makes you sneeze - it's rife in Thailand and really distinctive in their cooking
D _9R4N+`G Vw 3 lime leaves, chopped
8`l6rc){FdC 2 tsp of shrimp paste, you can buy this in the supermarket now
?t9C2o6Q 1 tsp salt
n"a y(B6]&x 1 tbsp of groundnut or vegetable oil_D7F,D c.[+H)?[g
2-3 tbsp of waterAp+d.DFg V*iW b
For the curry
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8O#F0@ U9P G? 2 chicken breasts, sliced
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E3V%~B Z 8 green aubergines, quartered (asparagus or purple aubergines will work just as well)
/eU2{:A-r$@];a 2 handfuls of spring pea aubergines picked off their stemsu!Ka~/\V$M+L yi9L
1 x 400g can low fat coconut milkj)oQE0?I'a
2 tbsp fish sauce
2TlID O/_ 1 tbsp palm, brown sugar or fruit sugar/pj8m5ZkX.n-`
2 lime leaves, slicedLZvFath
1 red chilli, sliceda|O5H7V:f
Thai basil to serve:M@ b#_gkwpu9XVE
METHOD$DKe0?%g

wXd7nu b^ How to make Thai green curry
/\ge~i@ 1. Put all of the paste ingredients into a blender and blitz until smooth. Heat a wok then add one third of the paste to the paste to the pan. Stir-fry for one minute or until the rooms fills with a gorgeous aroma, then add in the chicken. Coat the chicken in the paste, then add in both lots of the aubergines.(`iSu*@ U*E
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2. Pour over the coconut milk, fish sauce, sugar, lime leaves and chilli and let simmer for about 7 minutes or until the chicken and aubergines are cooked through and the sauce has thickened a little.
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3. Pour into a serving pot and sprinkle with Thai basil leaves. Serve with Thai fragrant rice.
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