Green Curry:
2 stalks lemon grass shopping list
1 tablespoon sliced galangal
1 teaspoon cumin
1/2 cup fresh cilantro/coriander root
8 garlic cloves
10 green Thai chili peppers
10 green peppers
1 teaspoon shrimp paste
1 tablespoon chopped shallot
1/4 teaspoon minced kaffir lime skin
2 cups coconut milk
1 500 g boned chicken breast, cubed
1/4 cup fish sauce
3 tablespoons sugar
1 cup Thai eggplant
1/2 cup coconut cream
6 fresh kaffir lime leaves
1/4 cup sweet basil leaves
red pepper for garnish

1 tbsp cooking oil
1 large onion, thinly sliced
1 large tomato, diced
500g (1.1lb) prawns, shelled leaving tails on
2 tbsp fish sauce (optional)
140g (5oz) angel hair pasta



Green Curry:
Place all green curry paste ingredients in an electric blender and process until the mixture is smooth, (the thailander pound this paste with a pestle and mortar)
Pour the coconut milk, kaffir lime leaves and the green curry paste into a large saucepan.
when it boils add chicken, fish sauce and sugar.
Cook for 5 minutes, Add eggplants simmering for 5 minutes.
Add the coconut cream, stir.
Add basil leaves. garnish with the red pepper.

Meanwhile, cook pasta in a pot of salted boiling water until al dente. Drain.
Divide pasta into 2 bowls and top with prawns and curry sauce.
Garnish with cilantro and serve with lime wedges on the side.