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thai green curry

INGREDIENTS WBG&Dx
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For the pastem^4\k+ji7z(F
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2 long green chillies
-P9kwp:G 10 green birds eye chilliesc oU$}X/lmiy
1 tbsp chopped lemon grass

F5O?P X|iP 3 shallots, peeled and chopped:u(ux+k9q|;H9o
8 cloves garlic, peeled and chopped
%p"ftEv~ e*G-_-~ Small bunch fresh coriander, with roots if you can find them e-l;y.`(JLEe6P E)a
½ tsp ground cumin8_'[+U)h1@&M)Ff+o#x$TF
2 tsp ground coriander
'X:T}o\rj ½ tsp white pepper, you know the old fashion stuff that makes you sneeze - it's rife in Thailand and really distinctive in their cookingFx3P){AE:[
3 lime leaves, chopped#`E j7q}4^i5`mch
2 tsp of shrimp paste, you can buy this in the supermarket now
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{{ 1 tsp salt
y!le qA%?4v0Fpq9U 1 tbsp of groundnut or vegetable oil ~@X:H${-q-? J
2-3 tbsp of waterK$p;l@3Ge
For the curry9SGH'eO
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2 chicken breasts, sliced
h(]S+U+kQ 8 green aubergines, quartered (asparagus or purple aubergines will work just as well)1i9__X"Z
2 handfuls of spring pea aubergines picked off their stemsZs(? p,Q;S(H
1 x 400g can low fat coconut milk a}aT-z-`
2 tbsp fish sauce
ENMk*I NU 1 tbsp palm, brown sugar or fruit sugar^#Gs3e|9q
2 lime leaves, slicedg8lKwV0RU/`u
1 red chilli, sliced%^,jc\S/EG8O
Thai basil to serve
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How to make Thai green curry
RB_h2zvS\,d(l 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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I3e%s*r UR)@(R-EH 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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8r7l4gj3~ 3. Pour into a serving pot and sprinkle with Thai basil leaves. Serve with Thai fragrant rice.D;K0|P1EaH

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