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thai green curry

INGREDIENTS"_!J!v9@ V+O#n
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For the paste
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b4o}U$_/b2~-qA 2 long green chilliesg,`;bFC
10 green birds eye chillies
x9Bg%~W+rt 1 tbsp chopped lemon grass1rw f zh
3 shallots, peeled and choppedH'H9B}z+KKR
8 cloves garlic, peeled and chopped
#^4z R_6J,uS Small bunch fresh coriander, with roots if you can find them Y\Wf8z
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½ tsp ground cumin{D[X0kz1wJ(H
2 tsp ground corianderoC&o2Am.bu
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(a&N,y
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3 lime leaves, chopped.NWQ'lSU*e[w
2 tsp of shrimp paste, you can buy this in the supermarket now#|2Xsw T*U8l/U
1 tsp salt*?NPKN P1C%jju
1 tbsp of groundnut or vegetable oil
2V5W0dLobn+J;fq~3N6b4M 2-3 tbsp of water
G ZoYT'fI For the curry
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2 chicken breasts, slicedC*s'K\O] BkV"r
8 green aubergines, quartered (asparagus or purple aubergines will work just as well)-GA
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2 handfuls of spring pea aubergines picked off their stems
2mI(V-m7Q5ch 1 x 400g can low fat coconut milk
0n|9dBb` h 2 tbsp fish sauce
c M2M1D&@1U-H 1 tbsp palm, brown sugar or fruit sugar i8I*]4S"P#z
2 lime leaves, sliced
!qo&i6li2@ 1 red chilli, sliced(kN;p|#X
Thai basil to serve#Q'{]A9sr
METHOD
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If!X&U How to make Thai green curry x"j9e%MB
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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.'A4O;S&@?
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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.
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3d6J)K+c%]6q|:ip 3. Pour into a serving pot and sprinkle with Thai basil leaves. Serve with Thai fragrant rice.
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