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thai green curry

INGREDIENTS
'i2PEm?? R For the paste
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2 long green chilliesN l BM@K:m
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10 green birds eye chilliesq-?`9ZfeP O
1 tbsp chopped lemon grass9`*]:k V _kbA L
3 shallots, peeled and chopped*f)yp,]/e)~H0N m
8 cloves garlic, peeled and chopped/_ae-?D+qnc0iC
Small bunch fresh coriander, with roots if you can find them
Aa6k U d?` ½ tsp ground cumin
$U7y9B4LMz&am S ^ 2 tsp ground coriander@2~ Sa~v
½ tsp white pepper, you know the old fashion stuff that makes you sneeze - it's rife in Thailand and really distinctive in their cooking6r+`|8C@'q
3 lime leaves, chopped
l] akK)M$H%E,} 2 tsp of shrimp paste, you can buy this in the supermarket now
qsc;~p/x-tZ`xck7LW 1 tsp salt;}xJV"Dhvl
1 tbsp of groundnut or vegetable oilGchOv/qqA
2-3 tbsp of waterf/\'r(CQ0[&HY9cy
For the curry
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Z%L)qeq 2 chicken breasts, sliced%E.d9Z!J2^h"I
8 green aubergines, quartered (asparagus or purple aubergines will work just as well)VP HeY
2 handfuls of spring pea aubergines picked off their stems
]!c i#zN6R q 1 x 400g can low fat coconut milk7K)M+b;jT!t0Ab
2 tbsp fish sauce$C$Y+_P U1F-b
1 tbsp palm, brown sugar or fruit sugar!V/~X!S M1\ _
2 lime leaves, sliced
M5`3]+tx-u 1 red chilli, slicedc rM,ng4dY I
Thai basil to servenaP[c)`b
METHOD CDG#HpP'I ^~
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;UoCr~ o+_ How to make Thai green curry H0n8\P.b'^x
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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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