• Ingredients:

Heat coconut cream until it begins to have an oily sheen, then add the thai green curry paste and stir well. Add chicken and cook until it changes colour. add coconut milk, suree kaffir lime leaves, fish sauce and sugar. Bring to the boil, then add the aubergine or snowpea, carrot. Simmer until the chicken is cooked, then add the Basil and Chillies.Remove from heat and serve.

• Instruction:

Dry the bread in a low oven. Alternatively, use bread which has dried out, for this will absorb less oil and give you very crispy. Grind garlic cloves, coriander root and pepper till it fine paste. Knead the pounded garlic mixture together with the prawns; then add egg and soy sauce, knead once again until uniform in consistency. Divide the mixture into eight portions and spread one portion on each slice of bread. Smooth the surface of the spread and then sprinkle with about % teaspoon sesame seeds. Heat the oil in a wok. When it is hot, fry each slice of bread spread- slice downward. When the spread has become golden brown, remove the bread from the oil and drain on absorbent paper. Cut each slice of bread into quarters, arrange on a serving platter, and serve with sweet plum sauce or sweet chilli sauce for chicken.