Ingredients

• For the curry:
• 3
  Tbs
  vegetable oil
• green curry paste
• (see ingredients and method below)
• 1
  can
  good quality coconut milk
• 500
  g
  chicken thigh or breast - cut into
• thin strips so it cooks quicker
• baby Thai aubergines - cut into wedges
• 1
  handful
  pea aubergines
• a few lime leaves - with stalk cut out
• 4
  tsp
  lime juice (1 lime)
• 4
  tsp
  good quality fish sauce - or to taste
• 2
  tsp
  sugar - or to taste
• 1
  handful
  fresh Thai / holy basil
• handful
  For the paste:

• 1
  stalk lemongrass - with though
• outer layers removed
• 4
  green birds eye chillies
• 2
  large green chillies - with
• seeds and white pith removed
• thumb sized piece galangal - grated
• or finely chopped
• 4
  cloves garlic - roughly chopped
• 4
  fresh coriander stems
• 2
  piece of turmeric root
• 1
  tsp
  coriander seeds
• 1
  tsp
  white pepper corns
• 1 - 2
  tsp
  dried shrimps / shrimp paste
• 1/2 - 1
  tsp
  salt - to taste