Thai Green Chicken Curry

First, make the paste. Put all the fresh ingredients in a food processor then add salt. Blend it until it becomes a smooth paste for 5 minutes, before following with the coriander powder and shrimp paste. (This recipe will keep in a fridge for a week or can be frozen - a good tip is to freeze in an ice cube tray).

Next make the curry. Heat a wok over a medium heat, add the oil.

When the oil is hot, fry the green curry paste and salt for a few minutes, add the coconut milk.

Keep heating and simmer until the oil floats to the top the sauce and turns green in colour.

Add the chicken, pea aubergine, Thai aubergine, kaffir lime leaves, red chilli and green chilli stir for a minute, then slowly pour in the coconut milk and water.

Reduce the heat, season with the fish sauce, palm sugar and slowly cook for 15 minutes.

Remove from the heat and add the Thai sweet basil. Serve in a large bowl.