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thai green curry

INGREDIENTS
$Y:G9p)Ej'n For the paste [JW2tA5qG6Unx

lwy AR4x` 2 long green chillies
jg,r#Yh0BYN 10 green birds eye chillies
C1JV[3m a4MY 1 tbsp chopped lemon grass
4J U!Fg_(j(X_ 3 shallots, peeled and chopped
k1P$y:~8^ 8 cloves garlic, peeled and choppedR8VL G h k$Vv
Small bunch fresh coriander, with roots if you can find them
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KO+p ?9lH&\ ½ tsp ground cumin9f3?qJ,R2]d x
2 tsp ground corianderN8C8k&l.^$d
½ tsp white pepper, you know the old fashion stuff that makes you sneeze - it's rife in Thailand and really distinctive in their cooking
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O.e{o#a u 2 tsp of shrimp paste, you can buy this in the supermarket now`/FoU*E0@/A
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1 tsp salt
UitVn 1 tbsp of groundnut or vegetable oil
F;]I6eiW:I.M,C$H7v 2-3 tbsp of water
vr]G;|$~(K1];x!Vo For the curry
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2 chicken breasts, slicedSMz"g'`/dFjh? N
8 green aubergines, quartered (asparagus or purple aubergines will work just as well)
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Kf(W"w%X 2 handfuls of spring pea aubergines picked off their stemsby
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1 x 400g can low fat coconut milk
6gVoz9Q*R2_ 2 tbsp fish sauce;Mj`f#[H2@
1 tbsp palm, brown sugar or fruit sugar
j,w%rZ'SX2C 2 lime leaves, sliced
3UZmro"xw 1 red chilli, sliced$S;K7fI"l
Thai basil to serve;C1PST2REP(f
METHODdkl?p:}

,D`+Dl r3c How to make Thai green curryQ~"J,h%|*?
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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uO^Z0F W^-_NE 3. Pour into a serving pot and sprinkle with Thai basil leaves. Serve with Thai fragrant rice.WJF4Ju:m
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