1 Thai finger aubergine or regular one, cut into small pieces
1 x 225g tin bamboo shoots, drained
1 bunch fresh Thai basil, plus extra for serving
1 bunch fresh coriander, plus extra for serving
1 green chilli, sliced
crisp fried shallots, to garnish
1–2 limes, in wedges, to squeeze
steamed jasmine rice
For the Thai green curry paste, dry fry the coriander seeds, cumin seeds and peppercorns in a frying pan over a medium heat until aromatic. Remove from the heat and cool. Add the seeds, peppercorns and the remaining curry paste ingredients to a blender or food processor and blend to a paste. (This can also be done in a pestle and mortar.)
To make the Thai green curry, add the oil to a pan and stir in 1–2 tablespoons of the green curry paste. Fry for a minute or so and then add the stock. Bring to a boil before adding the coconut milk. Stir in the palm sugar, fish sauce and lime leaves.
Add the chicken strips to the pan and simmer gently for 5 minutes before adding the aubergines. Cook for a further 5–10 minutes to soften. Stir in the bamboo shoots, basil and coriander (leaving a little to garnish).
Top the curry with the sliced green chilli, crisp fried shallots, and the remaining basil and coriander. Serve with the steamed jasmine rice and line wedges.
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