Thai Green Chicken Curry

This recipe came about because of my brothers beautiful plants covered in light green chillis in his vegetable garden. So I turned them into a curry paste!

I added to my curry some of those cute little light purple eggplants and some snow peas.
It was a really lovely chicken curry, on the light side that I kept reasonably mild (due to our visitor!).

Thai Green Chicken Curry 
I adapted from a green curry paste recipe I found a long time ago.
Curry Paste
12 light green chillis (mine had an ever so slight hint of heat in them)
1 long hot red chilli (i took the seeds out as i wanted a milder curry)
6 spring onions finely sliced
6 cloves chopped garlic
1 tbsp chopped fresh ginger
1 piece lemon grass finely sliced
5 coriander roots/stems finely sliced
2 tbsp coriander seeds toasted
1 tbsp cumin seeds toasted
1 tsp sea salt
10 white peppercorns
1 tsp tumeric
1 tsp shrimp paste


I ground all the spices and salt in mortar and pestle then added to all the other ingredients except shrimp paste and used my stick mixer to make a paste. I add the shrimp paste right before I fry the paste as it stinks so much! 
Note - I used half of this paste in my curry and froze the other half.


Curry
2 tbsp vegetable oil
400ml coconut cream
1 lime juiced
1 cup vegetable stock
3 medium chicken breasts cubed
1 tbsp palm sugar
1 tbsp fish sauce
3 small light purple eggplants cubed
handful of snow peas cut up
1 cup of freshly chopped basil


I fried the paste in the hot vegetable oil until nice and fragrant, added the coconut cream and lime juice then left to simmer for 10 mins. I then added the eggplant, chicken and vegetable stock and let simmer for 15 minutes. Finally I added the palm sugar, fish sauce, basil and snow peas before serving with rice.