1. Heat spices in a dry frying pan until a light, even brown colour.2. Remove spices from the saucepan and in a mortar pound until finely powdered3. In a saucepan, heat the oil until hot.4. Add the Blue Dragon Green Curry Paste and spices and stir fry for about 30 seconds- 1 minute until it develops an aroma.5. Lower the heat and add the coconut milk a little at a time. Allow it to simmer for about 1 minute.6. Add the chicken, shallots, shredded kaffir lime leaves and both types of aubergine and simmer for 2 mins.7. Add Blue Dragon Fish sauce and sugar to taste and continue to simmer until the chicken is tender and the aubergines are cooked8. Serve with Jasmine rice.
Tip:It is important to fry the paste in oil first to release the aromas of the aromatic herbs and spices. If you cant find Thai aubergines, use mange tout, baby sweet corn and frozen peas instead- add to the curry at the same time as the chicken.
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