1 aubergine, cut into 2cm/1in chunks
4 green bird鈥檚-eye chillies, chopped
small bunch fresh coriander, stalks and leaves
small bunch fresh coriander, chopped
4 garlic cloves, crushed
thumb-sized piece fresh root ginger, grated
100g/3陆oz fine green beans
1 lemongrass stalk, finely chopped
1 lime, zest and juice
1 shallot, finely chopped
1 x 400ml can coconut milk
2 tbsp Thai green curry paste (made above)
steamed jasmine rice, to serve
1 tbsp palm sugar, or caster sugar
1 tsp coriander seeds
1 tsp cumin seeds
1 tbsp fish sauce
1-2 tsp Thai fish sauce
pinch salt
1 tbsp vegetable oil
100ml/3陆fl oz chicken or vegetable stock
pinch ground white pepper
500g/1lb 2oz raw, peeled king prawns
2 dried lime leaves
1 kaffir lime leaf