Spicy Thai green chicken curry - delicious. magazine

Ingredients

• For the green curry paste
• ½ tsp coriander seeds
• ½ tsp cumin seeds
• 1 tsp white peppercorns
• 1 tbsp finely chopped fresh galangal (see Know-how)Apple-converted-space
• 1 lemongrass stalk, finely chopped
• 1 shallot, finely chopped
• 12 green bird’s eye chillies, chopped (see tip)
• 2 long green chillies, choppedApple-converted-space
• 4 tbsp chopped fresh coriander root or stems
• 1 garlic clove, chopped
• 2cm piece fresh turmeric, chopped
• Finely grated zest 1 kaffir lime (optional; see Know-how)
• 1 tsp shrimp paste (see Know-how)
• For the curry
• 2 tbsp vegetable oil
• 400ml tin coconut milk
• 350g free-range skinless, boneless chicken thighs, roughly chopped
• 2-4 Thai round aubergines, quartered (see Know-how)
• 2 tbsp fish sauce
• 65g pea aubergines (optional; see Know-how)
• 100g tinned bamboo shoots, drained, plus extra to serve
• 2 long green chilliesApple-converted-space
• Handful fresh Thai basil leaves (see Know-how)
• Handful fresh coriander (optional)