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thai green curry

INGREDIENTSB_@6G.d
For the paste
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z f{2s$Tgh+K m 2 long green chillies"RJC$[:e L7i l3M
10 green birds eye chillies
:|?ze{)UWU(e,] 1 tbsp chopped lemon grassBrvql6Y8}
3 shallots, peeled and chopped
6} ~)rWw8bU}8Q7X-B 8 cloves garlic, peeled and chopped
N0Gqb,{0}P5] Small bunch fresh coriander, with roots if you can find them(C5SpM?'\;o
½ tsp ground cumine!_!U8C"v#v,yR
2 tsp ground corianderz%V8y)]2l1R
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
F;\8F1r R],o$Y2T 3 lime leaves, choppedu0BgvL
2 tsp of shrimp paste, you can buy this in the supermarket now
&E nyG} O 1 tsp salt
!Hq8Y.eY2hL)t1lv` 1 tbsp of groundnut or vegetable oil
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?xG"d 2-3 tbsp of water#j#m;Gy C8C.}$d3X
For the curry
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{!Z;B9u0`1m?d 2 chicken breasts, sliced
-oX/~$xdtB#\ 8 green aubergines, quartered (asparagus or purple aubergines will work just as well)ZK:}5]I M z"b'N9Y
2 handfuls of spring pea aubergines picked off their stems ^'z:{(B{%i;Y
1 x 400g can low fat coconut milk
"AZOc#k"z^4{i-Mu 2 tbsp fish sauce
;P,CcU@u 1 tbsp palm, brown sugar or fruit sugar
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b"nM0npm 2 lime leaves, slicedzM/DfC [lMyI
1 red chilli, slicedh{.A@\
Thai basil to servex ~Q!|4[)\g"`
METHOD(V[-e KO;t

c$I%p#\Yd6cw How to make Thai green curry
`1X @/gu6gX7Jm+~H-f+W 1. Put all of the paste ingredients into a blender and blitz until smooth. Heat a wok then add one third of the paste to the paste to the pan. Stir-fry for one minute or until the rooms fills with a gorgeous aroma, then add in the chicken. Coat the chicken in the paste, then add in both lots of the aubergines.
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;{"@^9J"_$Per6k 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.S/W c N`;{6XnH7H a1M
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3. Pour into a serving pot and sprinkle with Thai basil leaves. Serve with Thai fragrant rice.mO,U%GD}&aU:@

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