Thai green chicken curry

Heat the spices in a dry pan until light brown then grind in a pestle and mortar. Heat the oil in the pan and fry the spices for 30 secs. Add the Thai curry paste and fry for another 30 secs.

Add 2tbsp of the coconut milk (spoon from the top of the can). Fry until the oil starts to separate from the milk. Add the remaining coconut milk Add the chicken, shallots, kaffir limes and aubergines and simmer for 15-20 mins until tender Add the fish sauce and sugar.

Remove from the heat and divide between plates. Garnish with coriander or Thai sweet basil leaves and serve with jasmine rice.