Green Thai Curry - Homemade Paste

This is one of my favorite recipes - the only issue is that I cannot give you amounts so let your taste buds be your guide ... I watched an awesome show on the UK Food Channel and the chef was just tossing things into the bowl.  I cook that way alot :) ... plus this is a great excuse to use those nifty hand mixers!

Green Thai Curry Paste:

• S&P
• Coriander Seeds
• Cumin Seeds

Grind these with Mortar & Pestle.
Add into bowl with:

• small green chilis (seeds control your heat!) - approx 15
• garlic - approx 4 cloves
• roughly chopped shallots
• grated ginger
• lime zest
• fresh lemongrass
• coriander stalks
• thai basil leaves (I use regular basil in small amt if I cannot find thai)

Quick blend to make the paste.

You will also need:

• Coconut Milk (several cans on hand)
• Aubergines - Eggplant - chunked
• Palm Sugar
• Lime leaves
• fish sauce
• Meat of Choice
• Additional Vegetables if you desire

Add the paste to a cooking pot and add coconut milk (1-2 cans).
Coat your meat and add the aubergine chunks to pot.
Add more coconut milk.
Add palm sugar - light!
break lime leaves on top.
Simmer x30-40 minutes.
Just before serving add basil leaves and a dash of fish sauce.