Ready in 30 minutes

4 shallots

3 fresh turmeric roots (if you can0’t find it add 1 tbsp of turmeric powder)

2 tbsp turmeric (powder)

1 tbsp coriander seeds

3 red hot chilli peppers (unseeded if you prefer milder taste)

6 cm ginger root (grated separately)

4 gralic cloves

3 lemongrass stalks (peeled and cleaned – you’ll need to use only the soft core)

1 tbsp curry powder

2 tbsp shrimp paste (easily found in international gorceries)

1 tsp salt

water (as needed)

Tradition says you should use a pestle and a mortar. True – it would come much better and more like a paste. But I am a lover of technology, so you can use a blender and blend all ingredients together, adding little water in order to obtain a smooth paste.

You can use straight ahead or deep-freeze it for future use in monod portion.

You will need 1 ripe tablespoon per person.

500 grams turky or chicken minced

1 garlic clove

2 cm fresh ginger

3 tbs fresh cilantro, chopped

1 tbs corn starch

5 tbs peanut oil

3 tbs green curry paste*

1 or 2 tbs fish sauce

4 or 5 thai eggplants (or 1 full eggplant)

100 grams green beans

3 spring onions

50 grams cashew nuts

400 grams coconut milk

20 leaves of fresh basil

juice of 1 lime

sale

if available: 3 kaffir lime leaves

*you can find it in international food stores or make it yourself with this recipe: Green Curry Paste

In a bowl, mix the meat with 1 tbs of fresh cilantro, minced ginger, minced garlic and a pinch of salt. Mix well and roll the mixture into small balls 2 to 3 cm diameter each.

Heat 3 tbs of peanut oil and fry the meatballs for 8/9 minutes stirring frequently. Set aside.

In casserole heat the remaining peanut oil and add the green curry paste. Fry for 4 minutes on high heat, then add the coconut milk and bring to a boil.

Add the spring onions in small chunks and the green beans cut in smaller pieces. Simmer for 6/7 minutes. Then add the aubergines diced and after 4 minutes, season with the fish sauce (or salt according to taste), and add the lime juice.

Finish by adding the fried meatballs, the cashew nuts and the fresh basil leaves and simmer for further 5 minutes.

Serve sprinkled with the remaining cilantro.