thai green curry
INGREDIENTS
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For the paste
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2 long green chillies
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10 green birds eye chillies
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1 tbsp chopped lemon grass
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3 shallots, peeled and chopped
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8 cloves garlic, peeled and chopped
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Small bunch fresh coriander, with roots if you can find them
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½ tsp ground cumin
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2 tsp ground coriander
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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
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3 lime leaves, chopped
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2 tsp of shrimp paste, you can buy this in the supermarket now
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1 tsp salt
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1 tbsp of groundnut or vegetable oil
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2-3 tbsp of water
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For the curry
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2 chicken breasts, sliced
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8 green aubergines, quartered (asparagus or purple aubergines will work just as well)
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2 handfuls of spring pea aubergines picked off their stems
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1 x 400g can low fat coconut milk
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2 tbsp fish sauce
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1 tbsp palm, brown sugar or fruit sugar
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2 lime leaves, sliced
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1 red chilli, sliced
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Thai basil to serve
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METHOD
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How to make Thai green curry
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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.
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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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