Thai green curry

In Estonian

For this curry I got idea from BBC Good Food magazine. Unfortunately it is not possible to by all ingredients from our shops, so I had to replace some ingredients and I also added some ingredients.
Finally I got spicy and tasty dish. I recommend to try if you like spicy Asian style food.

Curry paste:
1 tsp coriander seeds
0,5 tsp cumin seeds
1 tbsp shrimp paste
3 garlic gloves, chopped
3 shallots, peeled and chopped
1,5 pcs cayenne pepper chopped (you can put more or less, depend how spicy food you like)
2 cm piece of peeled and chopped ginger
1 tsp grounded curcuma powder

Heat a dry frying pan and add the coriander and cumin seeds. Heat until they begin to colour and release their aroma.  Grind the seeds using the pestle and mortar.
Wrap the shrimp paste into foil and heat at the same pan for 2 minutes from the both sides.
Pound the garlic, shallots, cayenne and ginger using a pestle and mortar.
Finally add shrimp paste and grounded curcuma powder and pound to a smooth paste.
Divide curry paste int two parts and keep the second part in the refridgerator for the next batch of curry.

Curry
2 x 400 g cans of coconut milk
1 tbsp farine sugar
6 pcs of boneless and skinless chicken thighs
4 kaffir lime leaves
2 tbsp fish sauce
300 g deep freezed beans and carrots  (defrost before using)
1 lime juice
1 tbsp sugar
Parsley for garnish

Carefully remove the thick part from coconut milk cans and spoon it to a warm frying pan. Let it boil some minutes. Add farine sugar and curry paste. Cook it about 10 minutes or  until you get a smooth paste and the oil starts separate.
Add chicken  and stir well to coat chicken with the paste.
Pour in the rest of the coconut milk and add the kaffir lime leaves.
Boil until the chicken thighs are soft and the sauce is reduced. Add vegetables and season the curry with lime juice and sugar, add fish sauce and salt if needed.
Boil some more minutes and curry is ready for eating.
For serving add chopped parsley and serve curry with jasmine rice.