This recipe makes more green curry paste than you will need for 1 dish, but it will keep for a week or so in a covered container in the fridge.
1 tbsp coriander seeds
1 tbsp white peppercorns
1 tbsp cumin seeds
50g/1¾oz green bird's eye chillies, chopped
50g/1¾oz long green chillies, chopped
2 red chillies, chopped
1 whole garlic bulb, peeled
3 stalks lemongrass
3 turmeric roots, peeled (available from Asian grocers)
1 small bunch fresh coriander roots
3 galangal roots, peeled (available from Asian grocers)
8 red shallots, peeled, chopped
1 kaffir lime, zest only
30g/1¼oz dried shrimp paste
1-2 tbsp vegetable oil
800ml/1 pint 9fl oz coconut milk
1 whole chicken, jointed into breasts, thighs and drumsticks, skinned, bones remov
8 apple aubergines (available from Asian grocers)
1 packet pea aubergines (available from Asian grocers)
30g/1¼oz fresh root ginger, peeled, grated
small handful kaffir lime leaves
1 tsp palm sugar
1 tbsp fish sauce
small bunch Thai basil leaves (available from Asian grocers)
For the green curry paste, pound the coriander, peppercorns and cumin seeds in a large pestle and mortar to a fine powder. Transfer to a food processor or blender and add the remaining green curry paste ingredients except the oil and coconut milk. Blend the mixture until it forms a smooth paste.
Heat the oil in a large pan or wok and add 4 tbsp of the curry paste. Cook over a medium heat, stirring continuously until the mixture begins to smell fragrant. Stir in 2-3 tbsp coconut milk and cook for 5 minutes. Stir in remaining coconut milk.
For the chicken, chop the chicken into bite size pieces and add to the pan with the apple and pea aubergines. Simmer for 10 minutes, then stir in the ginger and kaffir leaves. Cook for a further 5 minutes, then season with the palm sugar, fish sauce and the Thai basil leaves.
Meanwhile for the rice, measure the rice into a jug then tip into a pan. Add double the volume of water and bring to the boil. Stir in the butter and cover with a tight-fitting lid. Reduce the heat and cook for 15-20 minutes, or until all the water has been absorbed. Set aside, covered, for 10 minutes.
Garnish the curry with Thai basil leaves and red chillies and serve with the rice.
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