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thai green curry

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For the paste+o}0yh~
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2 long green chilliesx,m0f%[cP
10 green birds eye chillies0S]#y2ztD
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1 tbsp chopped lemon grass
%eV9_4e{t6m,~Ly 3 shallots, peeled and chopped3X%UR/L Us5Y
8 cloves garlic, peeled and chopped
~(BL(h9i3N0C}B Small bunch fresh coriander, with roots if you can find them
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½ tsp ground cumin-E9r JQy
2 tsp ground coriander @|3u9`K#[wu
½ tsp white pepper, you know the old fashion stuff that makes you sneeze - it's rife in Thailand and really distinctive in their cooking7k,G-_
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3 lime leaves, chopped

F4t'zA qA!{ 2 tsp of shrimp paste, you can buy this in the supermarket now
9C;L%dzvS 1 tsp salt
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DvOj-NmG8` 1 tbsp of groundnut or vegetable oil'W1d3[E|&a({
2-3 tbsp of water0cxU P-K-c
For the curry_%Ym;Yv#K#f9z
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2 chicken breasts, sliced7oP4I|T
8 green aubergines, quartered (asparagus or purple aubergines will work just as well)K m @-CC
2 handfuls of spring pea aubergines picked off their stems
/i!A.^G*E 1 x 400g can low fat coconut milkk1K}g.j,L;J[O xf|
2 tbsp fish sauce
FXYX9T dtCf 1 tbsp palm, brown sugar or fruit sugar
X3J1j7v5_1r+H`Q 2 lime leaves, sliced
*KNV'PG 1 red chilli, sliced
!C!w$?.J$_` Thai basil to serve~}{.oY
METHODukO1X'l8K3`x

$p,f!p,d1cs%\N How to make Thai green curry1H+p']H{~t6O
1. Put all of the paste ingredients into a blender and blitz until smooth. Heat a wok then add one third of the paste to the paste to the pan. Stir-fry for one minute or until the rooms fills with a gorgeous aroma, then add in the chicken. Coat the chicken in the paste, then add in both lots of the aubergines.oA F$\H3DL

%p%`ETW0m 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.:QC4Z;w{g|&T

.r1eIjluwn5s~ D 3. Pour into a serving pot and sprinkle with Thai basil leaves. Serve with Thai fragrant rice.
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