Green vegetable curry

Ingredients

For the Thai Green Curry Paste

• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 6 green chillies, chopped
• leaves Basil
• 1 tbsp finely chopped Lemon grass
• 2 red Shallots
• 4 cloves Garlic, peeled and chopped
• 1 cm piece galangal, or fresh root ginger, peeled and finely chopped
• 4 or 5 Thai lime leaves, finely chopped, or zest of 1 lime
• 6 Black peppercorns
• 1 tsp shrimp paste
• 1/2 tsp Salt

For the curry:

• 2 tbsp Thai green curry paste, (above)
• 1 red Onion, peeled, halved and cut into slices
• 400 ml tin coconut milk
• 250 ml water
• 300 g Sweet potatoes, peeled and cut into bite-size chunks
• 200g Aubergines
• 150g green beans, cut into 5 cm/ 2 inch lengths
• 6 Thai lime leaves, or 1 tbsp lime zest
• 2 tbsp Fish Sauce
• vegetable or coconut oil, for frying
• handful of fresh coriander leaves, chopped, to garnish