Green Curry

Method

Toast the cumin and coriander seeds in a dry pan for one minute, then grind finely. Using a mortar and pestle, pound the green chilies, shallots, garlic, galangal, lemongrass, coriander roots and shrimp paste with the toasted spices until a smooth paste forms. Heat the vegetable oil in a large pan or wok over medium heat, add the curry paste and fry for 2-3 minutes, stirring constantly, until fragrant. Cut the chicken into bite-sized pieces and add to the pan, stirring to coat with the paste. Pour in the coconut milk and stock, bring to a simmer and cook for 10 minutes, then add the aubergines, beans and bamboo shoots and continue simmering for 8-10 minutes until the vegetables are tender and the chicken is cooked through. Season with palm sugar, fish sauce and lime juice to taste, then stir through the fresh basil leaves just before serving.