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thai green curry

INGREDIENTS
E A z%D6IN For the paste
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2Bz tm7lj.z 2 long green chillies8RGP
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10 green birds eye chilliesPLK-GC$B4D G
1 tbsp chopped lemon grass
(l6R.k^3RZvB'd-wP 3 shallots, peeled and chopped
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8 cloves garlic, peeled and chopped4|
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Small bunch fresh coriander, with roots if you can find themZ4X(_qJ8Mn:e,Q2M:@
½ tsp ground cumin4a`(^tV?
2 tsp ground coriander
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dLE ½ tsp white pepper, you know the old fashion stuff that makes you sneeze - it's rife in Thailand and really distinctive in their cooking
K:E[E%aOH 3 lime leaves, chopped
7xJ2P{+o!L` 2 tsp of shrimp paste, you can buy this in the supermarket now
g:`$lZvQS 1 tsp salt
uExt%W;Z6u(} 1 tbsp of groundnut or vegetable oilQ3jra Hp
2-3 tbsp of water
-g7K'Gg|^$b){be,Eg For the curry.Y;e?U/`%N
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2 chicken breasts, slicedS
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8 green aubergines, quartered (asparagus or purple aubergines will work just as well)
^A3oTlhu2i 2 handfuls of spring pea aubergines picked off their stems
3a L.l!pgD 1 x 400g can low fat coconut milk uP:R!s$D P.A
2 tbsp fish sauce
4@zq5` U 1 tbsp palm, brown sugar or fruit sugar$jiP8T2U!^.Y
2 lime leaves, slicedO^nD&X tPg
1 red chilli, sliced~/\'t3\1n
Thai basil to serve5I+F-Zs*g
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How to make Thai green curryGg E_4DAvl
1. Put all of the paste ingredients into a blender and blitz until smooth. Heat a wok then add one third of the paste to the paste to the pan. Stir-fry for one minute or until the rooms fills with a gorgeous aroma, then add in the chicken. Coat the chicken in the paste, then add in both lots of the aubergines.Lh e+l~[hK
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2. Pour over the coconut milk, fish sauce, sugar, lime leaves and chilli and let simmer for about 7 minutes or until the chicken and aubergines are cooked through and the sauce has thickened a little.-N)d8q9~7y$|~

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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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