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thai green curry

INGREDIENTS
4B}qjxt$Y3^#u For the paste
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2 long green chillies
rvBa"r.y2G 10 green birds eye chilliesQL%lu;yq,|
1 tbsp chopped lemon grass
/o |#]}/Zc#f 3 shallots, peeled and chopped
D0D$k#s3Wk"B;G 8 cloves garlic, peeled and chopped;x}P:tH|*h6[]b
Small bunch fresh coriander, with roots if you can find themJ!?)FZ A h|s)kH;i
½ tsp ground cuminD['e0h@^
2 tsp ground coriander,|ir(sl'C^
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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
ht yj"k.[MJ 3 lime leaves, chopped
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2 tsp of shrimp paste, you can buy this in the supermarket now
u)[ y!uB|9c/@/O~ 1 tsp salt
Q5DnL1w1S 1 tbsp of groundnut or vegetable oil
+K1H7o~{d 2-3 tbsp of water
PS+L%MQ5MS]+k&? For the curry
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"WIy\(eI(Lz2P 2 chicken breasts, sliced
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FQ 8 green aubergines, quartered (asparagus or purple aubergines will work just as well)x.[2NVy g'd
2 handfuls of spring pea aubergines picked off their stemsyODN/FQK/|L
1 x 400g can low fat coconut milk
Ee#KXpmt$kP 2 tbsp fish sauce
G/j9nA|([.sxPr d*m 1 tbsp palm, brown sugar or fruit sugar F A ~`D#b1@ }
2 lime leaves, sliced
V:o,q D]*c(TAK 1 red chilli, sliced~E3?9\!j+hpW
Thai basil to serve X E+Ii
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METHOD
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6S7a*t1eon1T How to make Thai green curry
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_d1Yc6J 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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;P#i!p2EA[{ 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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A3S%^X*x;S[ 3. Pour into a serving pot and sprinkle with Thai basil leaves. Serve with Thai fragrant rice.
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