Authentic Thai Green Curry - cooking recipe

Ingredients

Green Curry Paste
2 slices fresh galangal, thin slices
2 large hot green chili peppers
1 stalk lemongrass
Green Curry Dish
4 teaspoons palm oil
8 tablespoons full fat coconut milk
2 tablespoons nam pla (fish sauce)
6 tablespoons palm sugar
1 teaspoon chicken seasoning
1 large chicken breast, thinly sliced
4 slices aubergines, thin slices, quartered
2 tablespoons bamboo shoots
6 kaffir lime leaves, ripped from the stem, stem thrown away
4 tablespoons green beans
8 thai basil leaves, ripped

Preparation

Slice the galangal, green chilli and lemon grass very fine indeed. Then make it even finer. I can't stress enough that this really needs to be done very well. Don't worry about mixing them up together to chop, as they're all getting thrown in together anyway.
Throw the finely sliced galangal, chilli and lemongrass into a pestle and mortar and mash to a fine paste.
Heat the palm oil in a non-stick pan.
Briefly fry the paste until sizzling.
Immediately add the coconut milk and fry until sizzling.
Immediately add the nam pla palm sugar and chicken powder and fry until sizzling.
Immediately add the thinly sliced chicken breast and fry until browned.
Add the aubergine and bamboo and continue to sizzle.
Add the kaffir lime leaves and stir.
Add some water if needed to thin the sauce out a little bit.
Add the green beans and stir.
Add the thai basil.
Simmer for a minute and taste.
Make any required additions of palm sugar and/or nam pla to taste.
Serve immediately with rice of your choice.