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thai green curry

INGREDIENTS5l*T`d2v5C MI/z
For the pasteb0_.nE{5H6k;Aq
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2 long green chillieslV cxt
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10 green birds eye chillies

d7F dh*O 1 tbsp chopped lemon grass
W3WY0]yj!O2@hbP"M.J$t 3 shallots, peeled and choppedQYo
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8 cloves garlic, peeled and choppedz|0H!u7^}o?s,S
Small bunch fresh coriander, with roots if you can find them-\y$L"mN!_|
½ tsp ground cumin0n&p6b3K;I&L%Xj
2 tsp ground coriander
-m}E'wc@3_"p-Cn ½ tsp white pepper, you know the old fashion stuff that makes you sneeze - it's rife in Thailand and really distinctive in their cookingrv7B]_\3\(yv|
3 lime leaves, chopped
O{'S9j5vs?V 2 tsp of shrimp paste, you can buy this in the supermarket nowv dXb(j#^t2Jr"r
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1 tsp salt
Y9|%d+qU+j`LV7d 1 tbsp of groundnut or vegetable oil
O_'i3^~PG 2-3 tbsp of water
9T,d,U w(\*b'f For the curryX.xT|b'V
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2 chicken breasts, slicedT YA;P!^$J ]5l
8 green aubergines, quartered (asparagus or purple aubergines will work just as well)
2UAj2D,w*Zi 2 handfuls of spring pea aubergines picked off their stems7B,?^ rPP-W
1 x 400g can low fat coconut milk7U5dkb]
2 tbsp fish sauce?l!h9oo1e5K
1 tbsp palm, brown sugar or fruit sugar
IvN v&P4O(S tiB&j"U 2 lime leaves, slicedRl8F^&h
1 red chilli, sliced
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bi:Gic O Thai basil to serverW!y1H^u
METHODe~%a;K[x

-C,Jp6B~ How to make Thai green curry
.t!P,t"P(Y;Q 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."VJ{4yB
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3. Pour into a serving pot and sprinkle with Thai basil leaves. Serve with Thai fragrant rice.dG5VtIYB9y

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