Chicken Thai green curry with aubergine recipe
 A delicious chicken and aubergine Thai green curry - either make the paste in a food processor or a pestle and mortar to combine. 1 tbsp coriander seeds½ tbsp cumin seeds½ tsp peppercorns2 tbsp fresh root ginger, grated3–4 tbsp sliced lemongrass1 tsp shrimp paste 1 bunch coriander roots, chopped 10 garlic cloves, chopped1 lime, zest and juice only1 tbsp salt4 shallots, sliced10 green Thai chillies, chopped 1 tbsp coriander seeds ½ tbsp cumin seeds ½ tsp peppercorns 2 tbsp fresh root ginger, grated 3–4 tbsp sliced lemongrass 1 tsp shrimp paste 1 bunch coriander roots, chopped 10 garlic cloves, chopped 1 lime, zest and juice only 1 tbsp salt 4 shallots, sliced 10 green Thai chillies, chopped 2 tbsp vegetable oil200ml/7fl oz chicken stock400ml/14fl oz coconut milk 4 tbsp palm sugar 6 tbsp Thai fish sauce 4 lime leaves 2 skinless chicken breasts, finely sliced1 Thai finger aubergine or regular one, cut into small pieces 1 x 225g tin bamboo shoots, drained 1 bunch fresh Thai basil, plus extra for serving1 bunch fresh coriander, plus extra for serving 2 tbsp vegetable oil 200ml/7fl oz chicken stock 400ml/14fl oz coconut milk 4 tbsp palm sugar 6 tbsp Thai fish sauce 4 lime leaves 2 skinless chicken breasts, finely sliced 1 Thai finger aubergine or regular one, cut into small pieces 1 x 225g tin bamboo shoots, drained 1 bunch fresh Thai basil, plus extra for serving 1 bunch fresh coriander, plus extra for serving 1 green chilli, sliced crisp fried shallots, to garnish 1–2 limes, in wedges, to squeeze steamed jasmine rice 1 green chilli, sliced crisp fried shallots, to garnish 1–2 limes, in wedges, to squeeze steamed jasmine rice Method 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.)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.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).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. 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.) 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.) 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. 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. 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). 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). 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. 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.