Thai Green Curry

Method

1. Heat oil and fry off curry paste, chillies, garlic, lemon grass and ginger on a medium heat for 5 minutes. Add stock, coconut milk and makrut lime leaves and bring to simmer.
2. Add chicken and cook for 10 minutes on a low simmer. Then add eggplant slices until tender. Once tender, add rinsed bamboo shoots and peas.
3. Season curry to taste with 1-2 tbps of fish sauce, 1-2 tsp sugar, juice of a lime and white pepper. Serve with steamed jasmine rice