Thai green curry paste

2 medium size fresh green chillies, chopped

10 small fresh Thai green chillies, chopped

1 stick lemon grass, chopped

3 shallots, chopped

4 garlic cloves, chopped

2.5cm piece galangal, chopped

3 coriander roots, chopped

1 teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon ground white pepper

1 teaspoon kaffir lime leaves chopped

2 teaspoons shrimp paste

1 teaspoon salt

Thai green curry mussels and aubergine

1kg fresh mussels, washed and de-bearded

2 tablespoons vegetable oil

2 garlic cloves, finely chopped

2 tablespoons green curry paste (above recipe) or a shop bought green curry paste (Thai Taste) and Bart Ingredients green curry pastes are both made in Thailand and are decent brands)

160ml coconut cream

1 tablespoon fish sauce

1 teaspoon palm sugar

4-5 Thai aubergines, peeled and cut into 2cm cubes (these are small, long aubergines)

2 Kaffir lime leaves, finely sliced – if you can’t get fresh, then freeze dried is a good alternative

20 fresh Thai basil leaves

Thai green curry paste

Place all the ingredients in a mini chopper and blitz until you have a smooth paste. If it’s thick and doesn’t whizz around well, add a tablespoon of water to loosen the ingredients so you can achieve a smooth paste. The little bit of extra water will evaporate quickly when you fry the curry paste.

Thai green curry mussels

Remove the little beards from each mussel by pulling hard, wash the mussels under cold running water and place in a large sauce pan with a tight fitting lid. Place the sauce pan on a medium heat and cook for approximately 5 minutes. During the cooking time turn the mussels with a wooden spoon, so the mussels at the top of the pan move to the bottom and are in contact with the heat.

The mussels will be done when all the shells are fully open and the mussel meat has come away from the sides of the shell to form plump little ovals.

Pour the mussel liquor from the sauce pan into measuring jug and leave to one side to settle – this is the stock for the Thai green curry mussels. This step is important. Any 'grit' from the mussels will float to the bottom of the jug so when you use the liquor as a stock in the curry you can make sure the 'grit' doesn't end you in your final dish.

Place a large frying pan or wok on a medium high heat, add the oil and chopped garlic. Fry for 30 seconds.

Add 2 tablespoons of Thai green curry paste, stir and fry for a couple of minutes.

Add the coconut cream and fry until it thickens and curdles, approx. 5 minutes.

Add the fish sauce, sugar, lime leaves, mussel stock and stir.

Add the aubergine cubes and cook until they are soft, approx. 5 minutes.

Add the basil leaves, stir and cook for another minute.

Turn the heat off and add the cooked mussels in their shells. Stir well so all the mussels are coated in the curry sauce.