Greg Davies' Thai green chicken curry | Jamie Oliver recipes

Ingredients

• 2 long fresh red chillies
• 600g free-range chicken thighs, skin off, bone out
• vegetable oil
• 2 x 400g tins of light coconut milk
• 4 fresh lime leaves
• 2 teaspoons palm sugar
• 2–3 tablespoons fish sauce
• 10 baby Thai aubergines
• 1 bunch of fresh Thai sweet basil (30g)
• PASTE
• 2 teaspoons cumin seeds
• 2 tablespoons coriander seeds
• 2–4 large green Thai chillies (prik chee fah)
• 12 small green Thai chillies (prik kee noo)
• 4 sticks of lemongrass
• 6cm piece of galangal (or ginger)
• 8 cloves of Thai garlic
• 10 Thai shallots
• ½ a bunch of fresh coriander (15g)
• 2 kaffir limes
• 2 teaspoons shrimp paste
• 1 teaspoon ground white pepper