Green chicken curry recipe

INGREDIENTS

• 1 vegetable oil
• tbsp skinless, boneless chicken thighs, cut into 2.5cm pieces
• 400 chicken stock
• g -20 apple or pea aubergines, or 1 medium aubergine, cut into 2.5cm cubes
• 300 coconut milk
• ml drop fish sauce, to taste
• 15 -4 kaffir lime leaves
• 500 red chillies, diagonally sliced
• ml handful of Thai basil leaves
• 1 chopped green (bird's eye) chilli (adjust quantity to suit your taste)
• 2 tablespoon chopped galangal
• 2 tablespoon chopped fresh ginger
• 1 tablespoons chopped lemon grass
• 3 finely chopped kaffir lime leaves
• tbsp chopped coriander roots
• 1 chopped fresh turmeric or 1/2 teaspoon ground turmeric
• 0.5 chopped red shallots
• 2 garlic cloves, chopped
• 1 teaspoon shrimp paste (optional)
• tbsp white peppercorns
• 1 teaspoon coriander seeds, toasted and ground
• tbsp teaspoon cumin seeds, toasted and ground
• 1 handful of basil leaves
• tsp salt