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thai green curry

INGREDIENTSQ*r8`Aq,g`_
For the pastej5\_#l7iO

)PS,Sa.X[{.e 2 long green chillies/z3[HNl[p8g
10 green birds eye chilliesF1v*Hr!a
1 tbsp chopped lemon grass#c"^0Yl7[}
3 shallots, peeled and choppedD9m1RLpJ1y%u |RT B?@
8 cloves garlic, peeled and choppedKVxhTu^V
Small bunch fresh coriander, with roots if you can find them
s1|'P}` F6O ½ tsp ground cumin
Gn6GQE 2 tsp ground coriander
{$sc a4jP ½ tsp white pepper, you know the old fashion stuff that makes you sneeze - it's rife in Thailand and really distinctive in their cooking
Y,PN8t?} 3 lime leaves, chopped;]Z9Ne'Ly"g`
2 tsp of shrimp paste, you can buy this in the supermarket now
EM ]ip x5z 1 tsp saltgrSTKHl2]
1 tbsp of groundnut or vegetable oilRf,X UHf"bZ+vU
2-3 tbsp of water]'A6S1FB
For the curry
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2 chicken breasts, sliced
gN6i|C;s%[Vf7];c 8 green aubergines, quartered (asparagus or purple aubergines will work just as well)
/hQ6w`#Y0x 2 handfuls of spring pea aubergines picked off their stems
G']rd$gu)hR 1 x 400g can low fat coconut milkt K:O$ZTh!s]!G
2 tbsp fish sauce
/n4[+Jj/BV|2s)s 1 tbsp palm, brown sugar or fruit sugar*K)mQ%} XW
2 lime leaves, sliced
:F|!i&I9rz-~ 1 red chilli, sliced
L:O7c,B.m `W(QdS| Thai basil to servegj0vVY{
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METHOD
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@W1yT:n-c How to make Thai green curry
R N1x2j8h_n!k(t 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.O jZ7@{}

[,gt,G n;Yu 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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2?ZA"p9l/D `:^ a&_3Q 3. Pour into a serving pot and sprinkle with Thai basil leaves. Serve with Thai fragrant rice.
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