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thai green curry

INGREDIENTSHEgU/@g
For the paste
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2 long green chillies
J5@%U(G7|{ 10 green birds eye chillies
#l X\^6Gm Y 1 tbsp chopped lemon grass
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3 shallots, peeled and choppedI#vWim ~9i'DI
8 cloves garlic, peeled and chopped
/s,[v,[|{ B/~ Y7X Small bunch fresh coriander, with roots if you can find themtX'Dg"H+lT[c
½ tsp ground cumin
/Z]l-kct;Y)h 2 tsp ground coriander3?r,aAF:wq0h
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
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3 lime leaves, chopped:ELP0c^_2x
2 tsp of shrimp paste, you can buy this in the supermarket now'H
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1 tsp salt1o VM'r(O;l
1 tbsp of groundnut or vegetable oil`6m ~
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2-3 tbsp of water
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C g NhF'V#a 2 chicken breasts, sliced
6Si+L ALw;P 8 green aubergines, quartered (asparagus or purple aubergines will work just as well)MuUL!};K J~'w
2 handfuls of spring pea aubergines picked off their stems
DDK(e/x 1 x 400g can low fat coconut milkz?Tpt*N7V
2 tbsp fish sauce
0v~QAER 1 tbsp palm, brown sugar or fruit sugar
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1 red chilli, sliceddBrPZ(A\ x b
Thai basil to serve
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BD METHOD
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How to make Thai green curry:S;]H:g(s"F.^:se
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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-z3WbSth){5} 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.E
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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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