Thai green curry

1. Pound the paste ingredients one by one in a pestle and mortar, making sure each is well incorporated before adding the next. You can use a food processor, but you won't get quite such good results.

2. Heat the coconut cream in a small saucepan, and allow to come to the boil. Once it has reduced and begun to split, add 4 tbsp curry paste and mix, stirring continuously until aromatic – taste to see whether the spices are cooked.

3. Add the fish sauce and sugar to taste, pour in the stock and bring back to the boil, then put in the meat or tofu, and the aubergines. Simmer until cooked through, then stir in the lime leaves, red chilli and basil leaves. Stir in a little more coconut cream if it's too spicy, and serve with jasmine rice.