Chicken Thai green curry with aubergine

1. 1

   For the Thai green curry paste, dry fry the coriander seeds, cumin seeds and peppercorns in a frying pan over a medium heat until aromatic. Remove from the heat and cool. Add the seeds, peppercorns and the remaining curry paste ingredients to a blender or food processor and blend to a paste. (This can also be done in a pestle and mortar.)

2. 2

   To make the Thai green curry, add the oil to a pan and stir in 1-2 tablespoons of the green curry paste. Fry for a minute or so and then add the stock. Bring to a boil before adding the coconut milk. Stir in the palm sugar, fish sauce and lime leaves.

3. 3

   Add the chicken strips to the pan and simmer gently for 5 minutes before adding the aubergines. Cook for a further 5-10 minutes to soften. Stir in the bamboo shoots, basil and coriander (leaving a little to garnish).

4. 4

   Top the curry with the sliced green chilli, crisp fried shallots, and the remaining basil and coriander. Serve with the steamed jasmine rice and line wedges.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.