Green Curry Chicken

Ingredients

• For the Curry Paste:
  
  1 Tbsp lemon grass - finely chopped
  
  1 Tbsp black peppercorns
  
  1 Tbsp coriander root - finely chopped
  
  2 Tbsp shallots - coarsely chopped
  
  2 Tbsp garlic - coarsely chopped
  
  10 small green chilies
  
  1 tsp ground cumin seeds
  
  1 tsp coriander seeds
  
  1 tsp galangal - coarsely chopped
  
  1 tsp kaffir lime peel - chopped
  
  In a mortar pound all the ingredients together until a soft paste forms.
  
  
  For the Vegetable Stock:
  
  5 cups water
  
  1 medium onion - quartered
  
  2 carrots - chopped
  
  2 celery stalks - chopped
  
  3-4 coriander stems and roots
  
  1 tsp whole black peppercorns
  
  In a large pan, boil all the ingredients together and simmer until reduced by about one fifth.
  
  
  For the Green Curry:
  
  3 Tbsp green curry paste
  
  2 cans of coconut milk or 1/2 a fresh coconut - shredded
  
  1/2 cup aubergine - diced
  
  1/2 cup green aubergine - diced
  
  1 cup button mushrooms
  
  1/2 bowl bok choy (Chinese cabbage)
  
  400 gms boneless chicken
  
  1/2 cup vegetable stock
  
  5-6 tsp cornflour
  
  1 Tbsp sugar
  
  2 lemon grass sticks cut in 1 inch length
  
  4-5 kaffir lime leaves - coarsely chopped
  
  3-4 small red or green chilies - sliced
  
  15 Thai basil leaves