Toast cumin and coriander seeds for 2 ½ mins 100 degrees speed 2, cool 1 min
In the meantime wash and spin/pat your coriander leaves
Put a tissue just under the MC and grind 1 min speed 8-9. When finished, lift bowl out and gently tap lid on bowl to loose spices, then tip into the tissue.
Put coriander in and blitz 2 seconds speed 7. Scrape and remove into a small bowl.
Put the oil in the TM bowl, set to 23 mins, varoma speed 2 and let it heat for 1 min.
At 22mins add the coriander through the hole in the lid and fry 1 min
At 21mins add the paste and ground seeds and fry for 2 mins
At 19 mins press 90 degrees and start adding the coconut milk through the lid ½ a cup every 30 seconds
At 17 mins, press REVERSE, add the chicken through the hole in the lid, press 80 degrees, speed to 1.
At 5 ½ mins add your eggplants (or zucchini and squash as replacement – can add a handful of snowpeas in the last minute), sugar, fish sauce (I measure 1/3 of the MC), kaffir lime leaves, thai basil leaves, chili
When finished, check balance of flavour. If you have used coconut cream instead of milk you will need to add lime juice to cut through the cream and balance the tartness. Otherwise, just balance the salty/sweet/hot and turn on for 1 min 80 degrees reverse, speed 1.
Serve with garnish in thermoserver.