Ingredients:

100ml groundnut oil
250 ml coconut cream
250 ml milk
2 tbsp palm sugar (or Demerara)
6 tbsp fish sauce
6 baby aubergines
170g bamboo shoots
4 green beans
4 French beans (the longer the better)
2 celery stalks
4 Kaffir lime leaves
2 taro stems (taro contains lots of papain, substitute 50g papaya if needed)
12 Thai basil leaves (20 basil leaves)
310g fresh white fish cut into cubes
12 king prawns peeled and de-gutted
4 tbsp crushed peanuts to garnish
small bunch of coriander, chopped, to garnish

For the Curry Paste:
3 cloves garlic
3 small chillies
3 large green chillies, split and de-seeded
2 tbsp galangal, chopped and pounded (or 3 tbsp ginger)
3 coriander roots chopped and pounded
4 kaffir lime leaf or 2 tbsp lime zest
1 stalk lemongrass chopped and pounded
8 shallots
12 chilli leaves (to enhance colour or substitute a bunch of chives)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp black pepper
1 tsp shrimp paste