Ingredients

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 shallot
• finely chopped
• 4 green bird’s-eye chillies
• chopped
• 4 garlic cloves
• crushed
• thumb-sized piece fresh root ginger
• grated
• 1 lemongrass stalk
• finely chopped
• pinch salt
• small bunch fresh coriander
• stalks and leaves
• 2 dried kaffir lime leaves
• 1 tbsp fish sauce
• pinch ground white pepper
• 1 tbsp vegetable oil
• 1 aubergine
• cut into 2cm/1in chunks
• 1 x 400ml can coconut milk
• 2 tbsp Thai green curry paste (made above)
• 100g/3½oz fine green beans
• 100ml/3½fl oz chicken or vegetable stock
• 1 tbsp palm sugar
• or caster sugar
• 1-2 tsp Thai fish sauce
• 500g/1lb 2oz raw
• peeled king prawns
• 1 dried kaffir lime leaf
• 1 lime
• zest and juice
• small bunch fresh coriander
• chopped
• steamed jasmine rice
• to serve

Directions

• For the curry paste
• lightly toast the coriander and cumin seeds in a dry frying pan
• until fragrant.
• Place the seeds into a pestle and mortar
• and add the shallot
• chillies
• garlic
• ginger
• lemongrass and salt. Pound to a paste with the pestle. Alternatively
• you can use a food processor to do this.
• Cut the coriander stalks into chunks
• and set aside the leaves for later. Add the coriander stalks and crumble the dried kaffir lime leaves to the mix
• and continue to grind until fairly smooth.
• Add the fish sauce and a pinch of white pepper
• to season. The curry paste is now ready to use. If not using immediately
• the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks.
• For the curry
• heat the vegetable oil in a wok or large frying pan over a medium heat. Add the chopped aubergines and fry for 4-5 minutes
• until browned all over and starting to soften. Cook for another 10 minutes until the aubergines are golden-brown and softened.
• Add the solid fat from the top of the can of coconut milk and then add the Thai green curry paste and fry for 2-3 minutes until the paste has cooked a little and is fragrant.
• Add the remaining coconut milk
• bring to the boil
• then lower the heat to a simmer. Add the green beans and continue cooking for 2-3 minutes
• stirring occasionally.
• Allow the coconut milk to reduce and thicken slightly before adding the chicken stock.
• Add the sugar and the fish sauce to the curry.
• Add the raw king prawns and cook for 3-5 minutes until they turn pink and are cooked through.
• Crumble in the crushed kaffir lime leaf
• fresh lime juice and zest
• and chopped coriander.
• Serve with steamed jasmine rice
• and sprinkle over the reserved coriander leaves.