Thai green curry

Ingredients

• 1 tbsp vegetable oil
• 2-3 tbsp green curry paste (see below)
• 200g chicken thighs, skinned, de-boned and cut into chunks
• 400g can coconut milk
• 2 Thai aubergines
• 50g pea aubergines
• 2 baby corn, sliced at an angle
• 50g sugar snap peas
• 2-4 tbsp fish sauce
• 2-4 tsp sugar or palm sugar
• 2 lime leaves, stems removed
• ¼ bunch of Thai basil
• 1 red chilli, sliced
• 2 garlic cloves, finely chopped
• 8 green chillies, finely sliced
• 5g fresh turmeric root
• 1 lemongrass stalk, bruised and finely chopped
• 25g galangal, finely chopped
• 2 stalks coriander root, finely chopped
• 2 lime leaves, roughly chopped
• 4 Thai shallots, peeled and thinly sliced
• 10g ginger, finely chopped (optional)
• ½ tsp shrimp paste

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