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thai green curry

INGREDIENTS
D&ES:BR?&c\3d For the paste.h7S:] l({Y0Ke
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2 long green chillies
Y r Q7P/Ns u8A 10 green birds eye chillies Xm%I1V'[Z;i8{
1 tbsp chopped lemon grass
Je5[J.M}V 3 shallots, peeled and chopped G Ct"\{k0K;k
8 cloves garlic, peeled and chopped1_3Wa[*m;P'Vr.],g
Small bunch fresh coriander, with roots if you can find them{]+wY3?*@'t
½ tsp ground cumin
1p'F l{HR5zI 2 tsp ground coriander)yL
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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
3U2PGQIHkR;| 3 lime leaves, chopped
^3R9q.nc9{f 2 tsp of shrimp paste, you can buy this in the supermarket now
PWV(Y5~| 1 tsp saltR _;d{VbV
1 tbsp of groundnut or vegetable oilrvX6XX&x.x
2-3 tbsp of water
#X.u? K*X%{$a0Q For the curry
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2 chicken breasts, sliced
a7wX Ip%UA 8 green aubergines, quartered (asparagus or purple aubergines will work just as well)E^(W8~2pN
2 handfuls of spring pea aubergines picked off their stems%{ROv5mO(Y ?M
1 x 400g can low fat coconut milkh.lC'`H.P
2 tbsp fish sauce.Sb _B9sc.S9NR
1 tbsp palm, brown sugar or fruit sugar
,g X)C.M!G*V]%^ 2 lime leaves, sliced |d3f
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1 red chilli, sliced
qN&kx"~sG n Thai basil to serve
_O)j:j-y;q} METHOD
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#[v|y Sa J2X:y How to make Thai green currys9z+b$m By4vjfA2h
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.pN'K O"G sy
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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.:O N c| N

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